Ingredients
The following ingredients have 4 Servings
- 3 to 4 ribs celery from the heart
- chopped into big pieces
- 1 large onion
- chopped into big pieces
- 3 tablespoons plus a drizzle extra-virgin olive oil (EVOO)
- divided
- 1 tablespoon poultry seasoning
- 1 cup flour
- Salt and freshly ground black pepper
- 3 pounds boneless skinless chicken thighs and breasts
- cut into 2-inch pieces
- 3 slices center-cut bacon
- chopped
- 1 large green bell pepper
- seeded and chopped into big pieces
- 3 to 4 cloves garlic
- finely chopped or grated
- 1 bay leaf
- 2 1/4 cups biscuit mix
- 2/3 cup milk
- 3 tablespoons chives or scallions
- chopped and divided
- 1 teaspoon smoked paprika (add more or less depending on your taste)
- 1 teaspoon hot sauce (add more or less depending on your taste)
- 2 cups chicken stock
- 2 14.5-ounce cans stewed tomatoes
- 1 tablespoon Worcestershire sauce
- 1 15-ounce can butter beans
- drained
- 1 10-ounce box frozen corn
- 2 to 3 scallions
- sliced thinly on the bias (optional)
Instruction
- Preheat oven to 450 F
- Place a heavy-bottomed saucepot over medium-high heat with a drizzle of EVOO
- Add the bacon to the pan and cook until crispy golden brown, 3-4 minutes
- While the bacon is cooking, season the chicken with salt and freshly ground black pepper
- Combine the flour and poultry seasoning, and sprinkle it over the meat, tossing it lightly to combine
- Remove the crisp bacon from the pan and reserve it on a paper-towel lined plate
- Cook the seasoned chicken in two batches, adding 1 tablespoon EVOO to the pot, about 1 turn of the pan, with each batch
- Cook until golden brown, 5-6 minutes
- Remove the browned chicken from the pot and reserve it on a paper-towel lined plate
- Add the remaining tablespoon of EVOO to the pot, about 1 turn of the pan, and toss in the onion, celery, pepper, garlic and bay leaf
- Season the veggies with salt and freshly ground black pepper, and cook until tender, 8-10 minutes
- While the veggies are cooking, combine the biscuit mix, milk, 2 tablespoons chives, smoked paprika and reserved crisped bacon in a medium-size mixing bowl
- Drop eight biscuits onto a nonstick baking sheet and bake until light golden brown, about 10 minutes
- When the biscuits are done baking, remove them from the oven and allow them to cool
- Once the veggies are softened, add the hot sauce, chicken stock, stewed tomatoes and Worcestershire to pot and bring up to a bubble
- Add in the reserved chicken, butter beans and corn to the pot, and simmer until chicken is cooked through and stew is slightly thickened, 5-8 minutes
- Serve the stew topped with a sprinkling of chives or green onions and a couple of biscuits alongside
