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: Biscuits:
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.
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