Chicken Pot Biscuits
You will love this chicken stew topped with flaky biscuits.
4 each chicken thighs - bone in and skin on
1 cup onions, small chopped
1/2 cup carrots, small chopped
1/2 cup celery, small chopped
1/2 cup dry white wine
1/4 cup all-purpose flour
4 cups chicken stock warmed
1/4 cup flat leaf parsley, chopped
4 Tablespoons neutral oil (grapeseed, vegetable, canola, ect)
kosher salt and pepper to taste
2 each biscuits in a can, favorite brand (I like the layered ones)
2 Tablespoons butter melted
Place chicken thighs on a sheet tray lined with paper towel. Sprinkle liberally with salt and pepper. Flip and repeat on other side.
In a large heavy bottom pot, add 4 Tablespoons of a neutral oil (grapeseed, vegetable, canola, ect). Heat on high until oil is hot. (To test and see if oil is hot enough, sprinkle a few salt flakes in the oil. If it sizzles, its ready to go.)
Gently lay chicken skin side down into the oil and let cook until GBD (Golden Brown Delicious), about 6-8 minutes depending on your heat source. Flip and repeat process. Remove the chicken and place onto a clean baking sheet (chicken is NOT done at this point, only browned.... do NOT consume).
In the hot pan that has the hot oil and bits of yumminess on the bottom, add celery, carrots, onions and 1 Tablespoon kosher salt. Using a wooden spoon, scrape the bottom of the pan to release the bits of yumminess from the pan. Let cook down for 5-6 minutes.
Add white wine into the pot and stir. Cook down until liquid is reduced by half, about 2-3 minutes.
Sprinkle in the flour and stir. The flour and liquid will make a thick paste. When this happens, add 1/2 cup of stock to the pot and incorporate. Once that is absorbed, add another half cup of stock and stir. Repeat this process until the chicken stock is all incorporated.
Stir in chopped parsley and taste. Season with salt and pepper if needed. Taste again.
Preheat the oven to 375 degrees. Shred chicken into the pot and stir. Pour the contents of the pot into a large, shallow baking dish. Add biscuits on top of the chicken mixture spaced evenly out. Bake in the oven for 20-25 minutes or until the tops of the biscuits are GBD (golden brown delicious). Remove from oven and let cool for 10 minutes. If y'all dig in too quickly it will be SCULDING hot and runny. Letting it set will allow the mixture to thicken up a bit and cool enough to enjoy without burning your mouth!