With Love
From Kat

With Love
From Kat

Ina Garten's Chicken Stew with Biscuits

These aren’t your average chicken and biscuits.  How could they be when they are from Ina Garten?!  I am one of her biggest fans, and was completely star struck when I saw her a few summers ago at Fancy’s Market in Cape Cod.

Chicken Stew
6 split Chicken breasts
2 Chicken bouillon cubes
5 cups Chicken Stock
1 1/2 sticks Butter
2 cups chopped Yellow Onions
3/4 cup Flour
1/4 cup Heavy Cream
2 cups diced Carrots
2 cups frozen Peas
1/2 cup fresh Parsley

You will need several pots.
Rub chicken breasts with olive oil and sprinkle with salt and pepper.  Bake for 20 minutes.  Chop.
Boil carrots for 10 minutes and toss in ice cold water when done to hold in flavor.  Chop.
Heat chicken stock and bouillon cubes until dissolved.
Heat butter and saute onions on medium-low heat in a dutch oven or large pot for 15 minutes.  Add flour and stir for 2 minutes.  Add hot chicken stock, salt, pepper, cream and stir.  Add chicken, carrots, peas, and parsley.  Place stew in a 10×13 baking dish, bake for 15 minutes at 375 degrees.

2 cups Flour
1 tablespoon Baking Powder
1 teaspoon Salt
1 teaspoon Sugar
1 stick Butter
3/4 cup Half and Half
1/2 cup fresh Parsley

Add flour, baking powder, salt and sugar in a bowl.  Add cold, diced butter and mix.  Add half and half and parsley and mix.  Roll dough out with a rolling pin and cut 12 circles with a cookie cutter or cup.  Take the stew out of the oven, place biscuits on top, brush them with egg wash and put back into the oven for 20 minutes.

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  • Lisa says:

    omgggg this looks freakin' AMAZING!!! i heart ina garten and this just looks so scrumptious!!

    i HEART your blog.. you've got amazing style.. and i just think you're SOO incredibly gorgeous!!

    April 7, 2011 | Reply
  • domestikatedlife.com says:

    This looks delicious!

    April 7, 2011 | Reply
  • Kathy says:

    Making this today!

    October 1, 2016 | Reply
  • Ruby Kee says:

    Love cooking

    February 20, 2020 | Reply