Chef John's Chicken with Skillet Biscuits

Name: Chef John's Chicken with Skillet Biscuits
Prep time: 30 min
Cook time: 2 h 55 min
Total time: 3 h 25 min
Yield: 8 servings
Cuisine: French, Southern Recipes, American
Ingredients: 0.5 cup All-Purpose Flour; 10 oz Biscuit Dough; 1 tsp Black Pepper; 0.5 cup Butter; 1 tsp Cayenne Pepper; 3 cups Celery; 3 cups Diced Carrots; 1 whole Diced Onion; 1 whole Dried Bay Leaves; 3 tbsp Dried Tarragon; 2 tbsp Fresh Rosemary; 1 tbsp Herbes de Provence; 0.5 cup Milk; 6 slices Mushrooms; 1 tsp Paprika; 4 cloves Peeled Garlic; 2 tsp Salt; 2 qt Water; 1 tsp White Pepper; 1 whole Whole Chicken; 1 whole Whole Cloves

Dinner 🍽️Lunch 🥪 French 🇫🇷Southern Recipes 🇺🇸American High-Protein 💪Halal 🕌Comfort-Food

Chef John's Chicken with Skillet Biscuits brings tender poached chicken and hearty vegetables together in a creamy, pepper-forward herb gravy. Fresh tarragon and rosemary add fragrant depth, while biscuits bake on top until golden for a cozy, pot pie–meets-dumpling feel. Serve on a cool evening when you want something warming and satisfying for family or friends.

Prep30 mins
Cook2 hrs 55 mins
Serves8
DifficultyMedium

1

Place the chicken in a large (9-quart) stockpot, pour in the water, and add the bay leaf and clove. Bring to a simmer over medium-low heat. As foam forms on the broth, skim it off with a ladle and discard. Add the peeled garlic cloves, cover the pot, and simmer over low heat for 1 hour.
2

Remove the chicken from the pot and let it cool for a few minutes. When cool enough to handle, take the meat off the bones and set the meat aside. Pour the stock into a large bowl and set it aside.
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 hot butter until they begin to soften, about 10 minutes. Season with salt, white pepper, cayenne pepper, black pepper, and paprika. Stir in the flour, coating the vegetables, about 5 minutes. Add 1/2 of the reserved stock; stir with the vegetables and flour to make a very thick sauce. Stir in the remaining stock until the sauce is smooth; reduce the heat to a simmer and cook uncovered for 45 minutes.
4

Preheat the oven to 400 degrees F (200 degrees C).
5

Stir the milk into the sauce until combined, then gently fold in the reserved chicken meat, tarragon, rosemary, and herbes de Provence. Return the stew to a simmer and cook for 10 more minutes.
6

Open the can of biscuit dough, separate the pieces, and place the biscuits on top of the stew.
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. Check the biscuits for doneness by pulling apart one near the center of the stew.