Chicken and Biscuits

Upclose image of chicken gravy and biscuit cut in half.

5 from 1 vote

Chicken and Biscuits is a classic chicken recipe that is comfort food at it's finest. It makes a delicious weeknight dinner that is is packed with flavor.

Course Main Dish

Cuisine American

Keyword Chicken and Biscuits, Chicken Gravy and Biscuits

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 511kcal

Author Shelby Law Ruttan

Equipment

Ingredients

1 slice thick cut bacon , cut into small pieces
1 tablespoon olive oil
1 pound chicken legs , skin removed
1 teaspoon salt
½ teaspoon black pepper
½ cup thinly sliced carrots thinly sliced
¼ cup thinly sliced celery thinly sliced
½ medium onion , chopped
2 cups chicken broth
3 heaping tablespoons all-purpose flour
½ cup water
4 large buttermilk biscuits

Instructions

In large nonstick skillet, cook bacon pieces until browned and crispy. Remove cooked bacon from skillet and place on a paper towel lined plate. Leave bacon grease in the skillet.
Sprinkle the chicken legs with salt and pepper. Heat ½ 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.
Add chicken stock, stirring to prevent flour veggie mixture from clumping. Add bacon pieces to veggie mixture.
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 ¼ 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.

Nutrition