So I have an easy crock pot chicken and biscuits but this is for those times you want to make it fancy-like. It takes time, but if you have a whole chicken lying around and want to make a super hearty comfort meal, this is a winner! My kids love it, especially the biscuits. Bake an extra sheet of them, if necessary for dipping! Serves 8.
Country Style Chicken and Biscuits
1 4-lb whole chicken
8 c water
1 large bay leaf
1 whole clove
4 cloves garlic, peeled
1/2 c butter
3 carrots, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
1 large onion, cut into 1/2-inch pieces
8-12 mushrooms, quartered
2 tsp salt
1/4 tsp ground white pepper
1/4 tsp cayenne pepper
1/2 tsp ground black pepper
1/2 tsp paprika
1/2 c flour
1/2 c milk
3 Tbsp fresh tarragon, or 2 tsp dried
2 Tbsp fresh rosemary, or 1 1/2 tsp dried
1 10-oz can refrigerated biscuits
1. Place chicken in large 9-qt stock pot. Pour in water and add bay leaf and clove. Bring to simmer over medium-low heat. As foam rises,skim and discard with ladle. Ad peeled garlic cloves and simmer on low for 1 hour.
2. Remove chicken from pot and let cool a few minutes. When cool enough to handle, remove all meat from bones; set chicken meat aside. Pour stock into a bowl and set aside.
3. In a large Dutch oven, melt butter over medium heat. Add carrots, celery, onions and mushrooms until start to become tender, 5 to 10 minutes. Season with salt, white pepper, cayenne pepper, ground black pepper and paprika. Mix in flour, stirring to coat vegetables, about 5 minutes. Stir in half the reserved stock to form a thick sauce. Stir in the remaining stock until sauce is smooth. Reduce heat to a simmer and cook uncovered 45 minutes.
4. Preheat oven to 400 degrees.
5. Stir milk into sauce. Gently mix in reserved chicken, tarragon and rosemary. Bring stew back to a simmer for 10 minutes. Open can of biscuits and cut each biscuit into quarters; place pieces on top of stew. Cover Dutch oven and cook until biscuits are cooked through, about 15 minutes.
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