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Chef John's Chicken and Biscuits
Chef John's Chicken and Biscuits
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Prep Time:
30 minutes
Cook Time:
175 minutes
Total Time:
210 minutes
Chef John's comforting chicken dish combines pot pie, biscuits, and dumplings in a flavorful, brothy masterpiece with tender meat and veggies.
Ingredients:
  • 1 (4 pound) whole chicken, rinsed
  • 2 quarts water
  • 1 large bay leaf
  • 1 whole clove
  • 4 cloves garlic, peeled
  • 0.5 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
  • 0.5 cup all-purpose flour
  • 0.5 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:
  • In a large stockpot, add the chicken, water, bay leaf, and clove. Bring to a gentle simmer over medium-low heat. Skim off any foam that rises to the top using a ladle. Stir in peeled garlic cloves, cover, and simmer over low heat for 1 hour.
  • Take the chicken out of the pot and let it cool briefly. Once cool, shred the meat and set aside. Transfer the stock to a large bowl and set aside.
  • In a large oven-safe pot or Dutch oven, melt butter over medium heat. Sauté carrots, celery, onion, and mushrooms in the butter until vegetables begin to soften, for about 10 minutes. Season with salt, white pepper, cayenne pepper, black pepper, and paprika. Sprinkle flour over the vegetables, stirring to coat them evenly for about 5 minutes. Pour in half of the reserved stock, stirring until a thick sauce forms. Gradually add the remaining stock until the sauce is smooth. Reduce heat to a simmer and cook uncovered for 45 minutes.
  • Preheat the oven to 400°F (200°C) so it's nice and toasty for your culinary masterpiece.
  • Incorporate milk into sauce, then delicately fold in reserved chicken, tarragon, rosemary, and herbes de Provence. Simmer stew for an additional 10 minutes.
  • Open the can of biscuit dough, separate the biscuits, and gently lay them on top of the stew.
  • Bake in the preheated oven for approximately 20 minutes until the biscuits are golden brown and the stew is bubbling. Then, cover the pot and bake for another 15 minutes until the biscuits are fully cooked. Test for doneness by pulling apart a biscuit near the middle of the stew.

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