Chef John’s Chicken and Biscuits

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Description

This recipe is the best of three chicken dinner favorites–chicken and biscuits, chicken pot pie, and chicken and dumplings–all in one!

Ingredients

  • 1 (4 pound) whole chicken, rinsed
  • 2 quarts water
  • 1 large bay leaf
  • 1 whole clove
  • 4 cloves garlic, peeled
  • ½ cup butter
  • 3 carrots, cut into 1/2-inch pieces
  • 3 ribs celery, cut into 1/2-inch pieces
  • 1 large onion, cut into 1/2-inch pieces
  • 6 mushrooms, quartered
  • 2 teaspoons salt
  • 1 teaspoon ground white pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika
  • ½ cup all-purpose flour
  • ½ cup milk
  • 1 tablespoon herbes de Provence
  • 3 tablespoons fresh tarragon, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 1 (10 ounce) can refrigerated biscuit dough

Instructions

  1. Place chicken in large (9-quart) stock pot
  2. pour in water
  3. and drop in bay leaf and single clove. Bring to simmer over medium-low heat. As foam rises to the top of the broth
  4. skim and discard with a ladle. Add peeled garlic cloves
  5. cover pot
  6. and simmer on low for 1 hour.
  7. Remove chicken from pot
  8. and allow to cool for a few minutes. When cool enough to handle
  9. remove all meat from the bones
  10. and set the chicken meat aside. Pour stock into a bowl and set aside.
  11. In a large oven-safe pot or Dutch oven over medium heat
  12. melt butter
  13. and cook and stir carrots
  14. celery
  15. onion
  16. and mushrooms until the vegetables start to become tender
  17. about 10 minutes. Season with salt
  18. white pepper
  19. cayenne pepper
  20. black pepper and paprika. Mix in flour
  21. stirring to coat vegetables with flour
  22. about 5 minutes. Add half of reserved stock
  23. and stir with the vegetables and flour to form a very thick sauce. Stir in remaining stock until sauce is smooth; reduce heat to a simmer
  24. and cook uncovered for 45 minutes.
  25. Preheat oven to 400 degrees F (200 degrees C).
  26. Stir milk into the sauce
  27. and gently mix in the reserved chicken meat
  28. herbes de Provence
  29. tarragon
  30. and rosemary. Bring stew back to a simmer
  31. and cook for 10 more minutes. Pop open the can of biscuits
  32. separate
  33. and place biscuits on top of stew.
  34. Bake in the preheated oven until the biscuits are golden brown and the stew is bubbling
  35. about 20 minutes. Place lid on the pot or Dutch oven
  36. and return to oven; bake until biscuits are cooked through
  37. about 15 more minutes. Test biscuits for doneness by pulling apart a biscuit near the middle of the stew to see if it’s cooked through.

Prep Time: 30 mins

Cook Time: 2 hrs 35 mins

Total Time: 3 hrs 20 mins

Servings: 8

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