Chicken Stew with Biscuits

This is a family favorite, adapted from a recipe in Barefoot Contessa, Family Style, by Ina Garten.

1/2 large yellow onion, diced
1/2 stick real unsalted butter
2 TBSP flour
2 large pieces, bone-in chicken breast
2/3 bag frozen peas & carrots
1 bouillon cube
salt & pepper to taste
1 container ready-to-make biscuits

Cut chicken breasts in a few places, include through the bone, to promote juice flow during cooking. Cover with water and add bouillon cube. Simmer for 30 minutes until nearly cooked; remove chicken pieces to a plate to cool but reserve broth.

When chicken is nearly finished, begin to saute onion in butter for 4-5 minutes until translucent, then add flour and stir vigorously until well blended.

Add 2-3 cups of the broth or substitute store-bought chicken stock or broth (or make using bouillon cubes). Amount of liquid will vary, but aim for a consistency thicker than soup.

When chicken is cool, pull it apart, shred it, and add to stew and continue simmering for 10 minutes or so. Add frozen peas & carrots and simmer another 10-15 minutes before serving in bowls with biscuits on the side.