When I think of Chicken and Biscuits I always remember the time my first husband, Dana and I went to his Great Aunt Aroulia’s home for dinner.  His Aunt Aroulia was also my 4th grade teacher, and one of my favorite teachers too.  She was a really great woman with a kind heart, not to mention and awesome cook!  I never will forget the chicken and biscuit dinner she made us that day and I always will regret not finding out how she made it.  It was the best I have ever had.

When watching Food Network TV last weekend I saw Melissa D’Arabian’s show Ten Dollar Dinners.  She was making a Chicken and Biscuit dinner that I decided I must try.  I’m very glad I did!  While it wasn’t at all like Aunt Aroulia’s recipe, it was still very good.  I even felt I did an awesome job on the biscuits and I will definitely be using her recipe again in the future and just use some different flavorings (if any at all).

I’m quite certain that the little bit of bacon she uses in this recipe is part of what gives it so much flavor.  I’ll definitely be making this recipe again only per Grumpy’s request I will have to go with bone in chicken breast instead of drumsticks.  He’s not a fan of dark meat, but he did say that the recipe was really good and he would eat it again if I would use breast meat instead.

Chicken and Biscuits
recipe slightly adapted from Melissa D’Arabian’s Chicken and Biscuits

1 slice thick cut hickory smoked bacon, cut into small pieces
1 tbsp olive oil
1 lb chicken legs, skin removed
Salt & Pepper
1/2 cup carrots, thinly sliced
1/4 cup celery, thinly sliced
1/2 onion, chopped
2 cups chicken broth (I make my own using better than boullion chicken flavored broth paste)
3 heaping tablespoons flour
1/2 cup water
Sour Cream Garlic Biscuits (follow link to Food Network recipe – I made these as written)

In large nonstick skillet, cook bacon pieces until browned and crispy.  Remove from heat, leaving fat in pan.

Remove the skin from chicken legs.  I will use a strong paper towel (I buy Brawny Towels) to get hold of the skin at the top of the drumstick.  I then use the paper towel to pull down on the skin and slip it right off the drumstick.  This works to keep the skin and hand dry when removing the skin and stop it from slipping off the skin while pulling it off.  Sprinkle the chicken legs with salt and pepper.

Heat 1/2 tablespoon of oil in skillet with bacon fat.  Add chicken legs and brown on each side over medium heat.  Remove legs from skillet and add remaining oil.  Saute carrots, onions, and celery until fragrant and just start to soften.  Stir in 1 tablespoon of flour.  De-glaze pan with chicken stock, stirring to prevent flour veggie mixture from clumping.  Add remaining chicken stock and bacon pieces to pan.  Return chicken legs to skillet and add enough water to almost cover the chicken.  Bring to a boil, cover, lower heat to low and simmer for 30 minutes.   Remove cover and simmer another 15 minutes.  Remove legs from pan and let cool slightly.  Using two forks, pull the meat off the chicken legs and return to skillet with broth.

Mix 1/4 cup water and 2 heaping tablespoons flour to make a slurry.  Stir into simmering broth mixture, stirring constantly to prevent clumps.  Serve warm with biscuits.

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

9 Comments

  1. Pam March 3, 2012 at 5:21 pm - Reply

    Oh my gosh it looks so good, comfort food. I will be making this dish.

  2. Leslie March 3, 2012 at 10:28 pm - Reply

    Yum! Comfort food at it best!

  3. Coleens Recipes March 4, 2012 at 2:38 am - Reply

    You have hit the jackpot!! Almost EVERY time I read a recipe, I am mentally changing and substituting ingredients to make it "acceptable" to old Picky-picky…but not this time. This is 100% right down his alley. Thank you so much for sharing it. Your biscuits look great by the way (I'm terrible with biscuits).

  4. Michele O'Donnell March 4, 2012 at 5:34 am - Reply

    I need to make this. Looks devine!

  5. bellini March 4, 2012 at 1:21 pm - Reply

    This reminds me of a chicken stew that I loved when I was a kid. Mind you it came from a can but I was still in love with it.

  6. Pegasuslegend March 4, 2012 at 1:34 pm - Reply

    Comfort food at it's finest I love this and it looks really delicious~

  7. HopeAnn March 4, 2012 at 1:38 pm - Reply

    This looks delicious! I've been in the mood for chicken and biscuits. I'll have to try this today.

  8. Mari March 4, 2012 at 5:43 pm - Reply

    It looks appetizing, I love biscuits and with this chicken and its creamy gravy it has to be delicious!

  9. honeyb March 6, 2012 at 8:43 pm - Reply

    I'm going to make this for dinner tonight!

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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