Chicken And Biscuits

Prep Time
Cook Time
1h 30m
Ready In

Recipe: #41512

August 23, 2023

"Feeds a crew. lol I think you could freeze some of it."

Original is 8 servings
  • Chicken
  • Stew
  • Biscuits


  • Serving Size: 1 (531.7 g)
  • Calories 631.2
  • Total Fat - 28.7 g
  • Saturated Fat - 14.6 g
  • Cholesterol - 155.9 mg
  • Sodium - 1326.6 mg
  • Total Carbohydrate - 47.2 g
  • Dietary Fiber - 6.8 g
  • Sugars - 9.1 g
  • Protein - 47.1 g
  • Calcium - 366 mg
  • Iron - 3.7 mg
  • Vitamin C - 33.3 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Make the stew:

Step 2

Season the chicken all over with salt and pepper.

Step 3

In a large Dutch oven over medium-high heat, melt 2 tablespoons butter with 1 tablespoon oil.

Step 4

Add half the chicken breasts and sear on one side until golden brown, about 4 minutes.

Step 5

Transfer to a cutting board.

Step 6

Repeat with the remaining chicken.

Step 7

Cut the chicken in 1-inch pieces.

Step 8

Set aside.

Step 9

Reduce the heat under the pot to medium.

Step 10

Add the remaining 2 tablespoons butter and remaining 1 tablespoon oil to the pot, along with the onion, carrots, celery, bell pepper and potatoes. Season with salt.

Step 11

Cook, stirring until the vegetables soften, about 7 minutes.

Step 12

Sprinkle the vegetables with 3 tablespoons of flour and the cayenne and cook, stirring for about 1 minute.

Step 13

While stirring constantly, gradually pour in 6 cups of the stock.

Step 14

Bring to a boil, and then reduce the heat to low.

Step 15

Add the reserved chicken and simmer gently until the vegetables are tender and the chicken is cooked through, about 10 minutes.

Step 16

Don’t boil or the chicken will get tough.

Step 17

Cover and simmer on low.

Step 18

Meanwhile, position a rack in the upper third of the oven and preheat the oven to 450°.

Step 19

Line a baking sheet with parchment paper.

Step 20


Step 21

Sift the flour, baking powder, baking soda and salt into the bowl of a food processor.

Step 22

Add 1/2 cup of the ice cold diced butter and pulse just until the butter is the size of peas.

Step 23

Pour in the buttermilk and pulse just until the dough starts to come together.

Step 24

Lightly dust a work surface with flour and place the biscuit dough on it.

Step 25

Pat the dough into a 1/2-inch-thick rectangle, and then cut it into 1 1/2 - 2-inch pieces; you should have 20-22 pieces.

Step 26

Arrange the biscuits on the prepared baking sheet.

Step 27

Bake until puffed and lightly golden but not cooked through about 8 minutes.

Step 28

Leave the oven on.

Step 29

While the biscuits partially cook, return the pot to medium heat and bring the stew to a simmer.

Step 30

Stir in the half-and-half and rest of butter

Step 31

Arrange the biscuits pieces on top of the stew. Transfer the pot to the oven and bake until the biscuits are cooked through, 10 minutes.

Step 32

Sprinkle with parsley.


No special items needed.

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