Saturday dinner: Chicken and biscuits
Al Dente
Al Dente
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Ingredients

  • 3 whole (6 split) chicken breasts, bone in, skin on
  • 3 tbsp olive oil
  • Kosher salt and freshly ground black pepper
  • 5 cups chicken stock, preferably homemade
  • 2 chicken bouillon cubes
  • 12 tbsp (1 1/2 sticks) unsalted butter
  • 2 cups chopped yellow onions (2 onions)
  • 3/4 cup flour
  • 1/4 cup heavy cream
  • 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes 1 10 oz package frozen peas (2 cups)
  • 1/2 cup minced fresh parsley

Instructions

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