Baked stew with chicken and buns

Ingredients:

Stu

• 3 whole (or 6 halves) chicken breasts, bone-in and skin-on
• 3 tbsp. l. olive oil
• 5 cups chicken broth, preferably homemade
• 2 chicken bouillon cubes
• 165 g unsalted butter
• 2 cups chopped onion (2 heads)
• 3/4 cup flour
• 1/4 cup heavy cream
• 2 cups carrots, diced into medium cubes (4 carrots), blanched for 2 minutes
• 1 package (280 g) frozen green peas (2 cups)
• 1.5 cups frozen small whole onions
• 0.5 cup chopped fresh parsley

Biscuits

• 2 cups of flour
• 1 tbsp baking powder
• 1 teaspoon coarse salt
• 1 teaspoon of sugar
• 110 g chilled unsalted butter, diced
• 3/4 cup low-fat cream 10%
• 0.5 cup chopped fresh parsley
• 1 egg mixed with 1 tbsp water

Preparation:

1. Preheat oven to 190°C.
   
   Place the chicken breasts on a baking sheet and rub them with olive oil. Season generously with salt and black pepper. Bake for 35-40 minutes or until cooked through. When the chicken is cool enough to handle, remove the skin and bones, and cut the chicken into large cubes. You will have 4-6 cups of shredded chicken.
2. In a small saucepan, heat the chicken broth and dissolve the bouillon cubes in it. In a large saucepan or Dutch oven, melt the butter and sauté the onion over medium heat for 10-15 minutes, until translucent. Add the flour and sauté over low heat, stirring constantly, for 2 minutes. Pour the hot chicken broth into the saucepan. Simmer for another minute, stirring, until thickened. Add 2 teaspoons of salt, 1/2 teaspoon of black pepper, and heavy cream.
3. Add diced chicken, carrots, peas, onion, and parsley. Mix well. Pour the stew into a 25 x 32 x 5 cm oval or rectangular baking dish. Place the dish on a baking sheet lined with parchment or waxed paper. Bake for 15 minutes.
4. Meanwhile, prepare the buns. In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, baking powder, salt, and sugar. Add the butter and mix on low speed until the butter is the size of peas. Add the cream and mix on low speed. Stir in the parsley. Turn the dough out onto a well-floured board and roll it out with a rolling pin to a thickness of 1 cm. Using a 6 cm cookie cutter, cut out twelve circles from the dough.
5. Remove the ragù from the oven and spread the dough over the filling. Brush the buns with egg wash and return the pan to the oven. Bake for another 20-30 minutes, until the biscuits are golden brown and the ragù is bubbling.
   
   

   Culinary advice

   
   If making ahead, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then top with the biscuits and bake for another 30 minutes, or until done.