Chicken And Biscuits
Created by dienia b on August 23, 2023
- Servings: 8
- Prep Time: 30m
- Cook Time: 60m
- Recipe #41512
Ingredients
- 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
How to Make
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Step 1: Make the stew:
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Step 2: Season the chicken all over with salt and pepper.
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Step 3: In a large Dutch oven over medium-high heat, melt 2 tablespoons butter with 1 tablespoon oil.
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Step 4: Add half the chicken breasts and sear on one side until golden brown, about 4 minutes.
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Step 5: Transfer to a cutting board.
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Step 6: Repeat with the remaining chicken.
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Step 7: Cut the chicken in 1-inch pieces.
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Step 8: Set aside.
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Step 9: Reduce the heat under the pot to medium.
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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.
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Step 11: Cook, stirring until the vegetables soften, about 7 minutes.
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Step 12: Sprinkle the vegetables with 3 tablespoons of flour and the cayenne and cook, stirring for about 1 minute.
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Step 13: While stirring constantly, gradually pour in 6 cups of the stock.
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Step 14: Bring to a boil, and then reduce the heat to low.
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Step 15: Add the reserved chicken and simmer gently until the vegetables are tender and the chicken is cooked through, about 10 minutes.
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Step 16: Don’t boil or the chicken will get tough.
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Step 17: Cover and simmer on low.
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Step 18: Meanwhile, position a rack in the upper third of the oven and preheat the oven to 450°.
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Step 19: Line a baking sheet with parchment paper.
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Step 20: Biscuits:
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Step 21: Sift the flour, baking powder, baking soda and salt into the bowl of a food processor.
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Step 22: Add 1/2 cup of the ice cold diced butter and pulse just until the butter is the size of peas.
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Step 23: Pour in the buttermilk and pulse just until the dough starts to come together.
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Step 24: Lightly dust a work surface with flour and place the biscuit dough on it.
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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.
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Step 26: Arrange the biscuits on the prepared baking sheet.
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Step 27: Bake until puffed and lightly golden but not cooked through about 8 minutes.
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Step 28: Leave the oven on.
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Step 29: While the biscuits partially cook, return the pot to medium heat and bring the stew to a simmer.
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Step 30: Stir in the half-and-half and rest of butter
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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.
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Step 32: Sprinkle with parsley.
Nutritional Facts
- 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