Chef John's Chicken and Biscuits

Recipe View 15 mins In a large (9-quart) stockpot, place the chicken, add water, bay leaf, and clove. Bring to a gentle simmer over medium-low heat. Skim off any foam that rises to the surface using a ladle. (15 minutes)

Recipe View 1 hrs Add the peeled garlic cloves, cover the pot, and reduce heat to low. Simmer gently for 1 hour, allowing the chicken to become tender and infuse the broth with flavor. (1 hour)

Recipe View 10 mins Carefully remove the chicken from the pot and set aside to cool slightly. Strain the stock through a fine-mesh sieve into a large bowl; discard solids and set the stock aside. (10 minutes)

Recipe View 15 mins Once the chicken is cool enough to handle, remove the meat from the bones and shred or dice into bite-sized pieces. Discard the skin and bones. (15 minutes)

Recipe View 15 mins In the same stockpot or a large Dutch oven, melt the butter over medium heat. Add the carrots, celery, onion, and mushrooms. Cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes. Season with salt, white pepper, cayenne pepper (if using), black pepper, and paprika. (15 minutes)

Recipe View 5 mins Sprinkle the flour over the vegetables, stirring constantly to coat evenly. Cook for about 5 minutes, allowing the flour to cook and create a roux. (5 minutes)

Recipe View 50 mins Gradually add half of the reserved stock, stirring continuously to prevent lumps from forming. Once the sauce is smooth, add the remaining stock. Bring to a simmer, reduce heat to low, and cook uncovered for 45 minutes, allowing the sauce to thicken and the flavors to meld. (50 minutes)

Recipe View 0 mins Preheat the oven to 400 degrees F (200 degrees C).

Recipe View 15 mins Stir in the milk until fully incorporated into the sauce. 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, allowing the flavors to meld. (15 minutes)

Recipe View 5 mins Open the can of biscuit dough and separate the biscuits. Arrange the biscuits evenly over the top of the stew, ensuring they are not overcrowded. (5 minutes)

Recipe View 20 mins Transfer the pot to the preheated oven and bake until the biscuits are golden brown and the stew is bubbling, about 20 minutes. If the biscuits are browning too quickly, cover the pot loosely with foil. (20 minutes)

Recipe View 20 mins Cover the pot and continue baking until the biscuits are cooked through, about 15 more minutes. To test for doneness, pull apart a biscuit near the middle of the stew; the dough should be cooked through and not sticky. (20 minutes)

Recipe View 10 mins Remove from oven and let stand for 10 minutes before serving.