Savory Chicken Stew with Herb Biscuits

Name: Savory Chicken Stew with Herb Biscuits
Total time: 3 h 30 min
Yield: 8
Ingredients: 1 whole chicken (about 1.8 kg), rinsed; 1.9 liters water; 1 large bay leaf; 1 whole clove; 4 cloves garlic, peeled; 115 g butter; 3 carrots, cut into 1.25 cm pieces; 3 ribs celery, cut into 1.25 cm pieces; 1 large onion, cut into 1.25 cm pieces; 6 mushrooms, quartered; 2 tsp salt; 1 tsp ground white pepper; 1 tsp cayenne pepper; 1 tsp ground black pepper; 1 tsp paprika; 60 g all-purpose flour; 120 ml milk; 1 tbsp herbes de Provence; 3 tbsp fresh tarragon, chopped; 2 tbsp fresh rosemary, chopped; 1 can (280 g) refrigerated biscuit dough

A comforting, flavorful chicken stew with tender meat, vegetables, and herb-infused biscuits. A heartwarming dish that combines the best of pot pie and dumplings.

3 hr 30 min

easy

746kcal

calories

28g

carbohydrates

59g

fat

fiber

25g

protein

1135mg

sodium

sugar

Dinner American

Ingredients

1 whole chicken (about 1.8 kg), rinsed

1.9 liters water

1 large bay leaf

1 whole clove

4 cloves garlic, peeled

115 g butter

3 carrots, cut into 1.25 cm pieces

3 ribs celery, cut into 1.25 cm pieces

1 large onion, cut into 1.25 cm pieces

6 mushrooms, quartered

2 tsp salt

1 tsp ground white pepper

1 tsp cayenne pepper

1 tsp ground black pepper

1 tsp paprika

60 g all-purpose flour

120 ml milk

1 tbsp herbes de Provence

3 tbsp fresh tarragon, chopped

2 tbsp fresh rosemary, chopped

1 can (280 g) refrigerated biscuit dough

Directions

Step 1

In a large stockpot, place the chicken, water, bay leaf, and clove. Bring to a simmer over medium-low heat. Skim off any foam that rises to the top. Add the peeled garlic cloves, cover, and simmer for 1 hour.

Step 2

Remove the chicken from the pot and let it cool. Once cooled, remove the meat from the bones and set it aside. Pour the stock into a large bowl and set aside.

Step 3

Melt the butter in a large oven-safe pot or Dutch oven over medium heat. Cook and stir the carrots, celery, onion, and mushrooms in the butter until the vegetables start to become tender, about 10 minutes. Season with salt, white pepper, cayenne pepper, black pepper, and paprika. Mix in the flour, stirring to coat the vegetables, for about 5 minutes. Add half of the reserved stock and stir to form a thick sauce. Stir in the remaining stock until smooth. Reduce the heat to a simmer and cook uncovered for 45 minutes.

Step 4

Preheat the oven to 200°C.

Step 5

Stir the milk into the sauce until incorporated, then gently mix in the reserved chicken meat, tarragon, rosemary, and herbes de Provence. Bring the stew back to a simmer and cook for 10 more minutes.

Step 6

Open the can of biscuit dough, separate the biscuits, and place them on top of the stew.

Step 7

Bake in the preheated oven until the biscuits are golden brown and the stew is bubbling, about 20 minutes. Cover the pot and continue baking until the biscuits are cooked through, about 15 more minutes. Test the biscuits for doneness by pulling one apart near the middle of the stew.