Monday Night Dinner: Lucas

Apparently we have allowed Ina Garten to stick around as a houseguest to help ease our radiation fears*, although I think we are getting the raw end of the deal as our butter supply has been greatly depleted. Naturally she made us cook another of her meals last night, although when she wasn’t paying attention we cut the amount of butter in half and substituted the mini onions for our personal favorite ingredient; sweet potatoes.  The dish was Chicken stew with biscuits and it turned out to be excellent, below is Ina’s recipe with a few modifications.

The stew

roughly a pound of chicken breasts

olive oil

salt and pepper

4 cups chicken stock

2 chicken buillion cube

1 stick of butter

3 cups chopped onions

¾ cup all purpose flour

¼ cup heavy cream

2 cups carrots chopped

10 ounces frozen peas

I sweet potato diced

½ cup parsley


Preheat the oven to 375, F meanwhile rub the chicken breasts in olive oil and coat with salt and pepper. Bake until browned, roughly 35-40 minutes. Heat the chicken stock in a pan and dissolve the bouillon cubes, at the same time melt the butter and sauté the onions over medium low heat until translucent (10-15minutes). Next add the flour to the onions and cook for 2 minutes, stirring constantly, then pour in the hot stock, simmer for a few minutes allowing it to thicken. Add 1 ½ teaspoons salt and ½ teaspoon pepper as well as the heavy cream.  Having allowed the chicken to sit for a few minutes cut into small cubes and add into the stew along with the carrots, frozen peas, sweet potato and parsley. Place in a baking dish and bake for 15 minutes.


Meanwhile, prepare the biscuits. You will need:

2 cups flour

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon sugar

1 stick butter  (cold and diced)

¾ cup half and half

½ cup chopped parsley

1 egg whisked with 1 tablespoon water for egg wash


Combine the dry ingredients in a mixer, add the butter and mix until it is the size of peas, add in the half and half combining at a low speed and finally mix in the parsley.  Dump out on a well floured board and roll dough out to 3/8 inch thick. Cut out 2 ½ inch round biscuits using the top of a cup. Brush with egg. After fifteen minutes in the oven, take out the stew and place the biscuits on tap and bake for another 20-30 minutes or until the biscuits are brown and the stew is bubbling.

*Did you Ina Garten was once a nuclear energy analyst for the Ford and Carter administrations?

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