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Chicken Stew & Biscuits

Chicken Stew & Biscuits

Info

Preparation time:
n/a
Cooking Time:
n/a
Ready In:
5 min
Level of Difficulty:
Very Easy
Servings:
1

Directions

In a Dutch oven, bring chicken, water, bay leaf, garlic and clove to a boil

Skim off foam

Cover and simmer for 1 hour

Remove chicken to one bowl and chicken stock to another; discard bay leaf, garlic and clove

Melt butter in Dutch oven over MEDIUM heat

Add mushrooms, onions, carrots, celery, salt, white pepper, cayenne, black pepper, paprika and herb de Provence for 10 minutes

Add flour and stir for 5 minutes

Slowly return the stock, stirring to scrape the bottom

Skim excess fat and simmer uncovered for 45 minutes (During this time, remove chicken meat from bones)

Preheat oven to 375 degrees

Add chicken, cream, tarragon and rosemary for 10 minutes

Taste for seasonings

Place buttermilk biscuits on top and bake uncovered for 20 minutes until browned

Cover and bake for additional 15 minutes

Ingredients

1 large chicken2 quarts water1 bay leaf4 cloves garlic1 whole clove3 carrots, cut into 1/2" pieces3 ribs celery, cut into 1/2" pieces1 large onion, cut into 1/2" pieces6 mushrooms, quartered2 teaspoons salt1/2 teaspoon white pepper1 teaspoon cayenne1 teaspoon black pepper1 teaspoon paprika1 Tablespoons Herbs de Provence3 Tablespoons fresh tarragon2 Tablespoons fresh rosemary1 stick butter1/2 cup flour1/2 cup creamPackage of 8 buttermilk bisquits