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Chicken And Biscuits

Here's how you make Chicken And Biscuits
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  • Servings: 8
  • Prep: 30m
  • Cook: 60m
  • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • Chicken
  • 2 pounds boneless, skinless chicken breasts, halved lengthwise
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Stew
  • 4 tablespoons butter
  • 1 tablespoon oil
  • 1 cup yellow onion, finely chopped
  • 3 carrots, peeled and diced
  • 2 ribs celery, thinly sliced
  • 1 cup red bell pepper, seeded, diced
  • 3/4 pound Yukon gold potatoes, unpeeled, cut into 1/2 inch cubes
  • 3 tablespoons flour
  • 1/16 teaspoon cayenne pepper
  • 6 cups chicken stock
  • 2 ounces light cream, (1/4 cup)
  • 1 tablespoon fresh parsley, minced
  • Biscuits
  • 2 cups flour
  • 2 tablespoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 cup butter, diced, cold
  • 1 cup buttermilk
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.


We hope you enjoy this recipe!

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