Chicken stew with scones Recipe | Food Network UK

Ingredients

• For the chicken
• 3 whole (6 split) chicken breasts, bone in, skin on
• 3 tbsp olive oil
• Salt and freshly ground black pepper
• 1.2L chicken stock, preferably homemade
• 2 chicken bouillon cubes
• 210g unsalted butter
• 2 onions, chopped
• 100g plain flour
• 60ml double cream
• 4 carrots, medium diced, blanched for two minutes
• 280g frozen peas
• 170g frozen whole small onions
• 30g minced fresh parsley
• For the scones
• 280g plain flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 tsp sugar
• 125g cold unsalted butter
• 175ml single cream
• 30g chopped fresh parsley
• 1 egg mixed with 1 tbsp water