These hamburgers are juicy and tender. They can also be shaped to produce bigger hamburgers. Add blue cheese dressing when serving for a lovely touch. For a hotter, spicier burger, use additional wing sauce.
| Prep Time: | 30 mins |
| Cook Time: | 2 hrs 35 mins |
| Additional Time: | 15 mins |
| Total Time: | 3 hrs 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (4 pound) whole chicken, rinsed
- 2 quarts water
- 1 large bay leaf
- 1 whole clove
- 4 cloves garlic, peeled
- ½ cup butter
- 3 carrots, cut into 1/2-inch pieces
- 3 ribs celery, cut into 1/2-inch pieces
- 1 large onion, cut into 1/2-inch pieces
- 6 mushrooms, quartered
- 2 teaspoons salt
- 1 teaspoon ground white pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- ½ cup all-purpose flour
- ½ cup milk
- 1 tablespoon herbes de Provence
- 3 tablespoons fresh tarragon, chopped
- 2 tablespoons fresh rosemary, chopped
- 1 (10 ounce) can refrigerated biscuit dough
Instructions
- Place chicken in large (9-quart) stock pot, pour in water, and drop in bay leaf and single clove. Bring to simmer over medium-low heat. As foam rises to the top of the broth, skim and discard with a ladle. Add peeled garlic cloves, cover pot, and simmer on low for 1 hour.
- Remove chicken from pot, and allow to cool for a few minutes. When cool enough to handle, remove all meat from the bones, and set the chicken meat aside. Pour stock into a bowl and set aside.
- In a large oven-safe pot or Dutch oven over medium heat, melt butter, and cook and stir carrots, celery, onion, and mushrooms until the vegetables start to become tender, about 10 minutes. Season with salt, white pepper, cayenne pepper, black pepper and paprika. Mix in flour, stirring to coat vegetables with flour, about 5 minutes. Add half of reserved stock, and stir with the vegetables and flour to form a very thick sauce. Stir in remaining stock until sauce is smooth; reduce heat to a simmer, and cook uncovered for 45 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Stir milk into the sauce, and gently mix in the reserved chicken meat, herbes de Provence, tarragon, and rosemary. Bring stew back to a simmer, and cook for 10 more minutes. Pop open the can of biscuits, separate, and place biscuits on top of stew.
- Bake in the preheated oven until the biscuits are golden brown and the stew is bubbling, about 20 minutes. Place lid on the pot or Dutch oven, and return to oven; bake until biscuits are cooked through, about 15 more minutes. Test biscuits for doneness by pulling apart a biscuit near the middle of the stew to see if it’s cooked through.
- Cook’s Note:
- For a richer stew, you can use chicken broth instead of water.
Nutrition Facts
| Calories | 746 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 113 mg |
| Dietary Fiber | 2 g |
| Protein | 25 g |
| Saturated Fat | 21 g |
| Sodium | 1135 mg |
| Sugars | 6 g |
| Fat | 59 g |
| Unsaturated Fat | 0 g |
Reviews
I made this almost exactly as the recipe stated, except I used 3 boneless chicken breasts as the store didn’t have a whole chicken and I had to use the equivalent in dry tarragon to fresh. It came out perfectly! So delicious! This is one of those weekend/Sunday dinner meals that you prepare and serve with love. it takes a bit more time and effort, but it’s worth it. It’s perfect for a cold winter night and it was even delicious as leftovers the next day. Definitely a keeper!
I think I have been making this for about 6 years or so. This immediately became a family favorite exactly as the recipe is written. I am making again, for the umpteenth time day after tomorrow by request! My family truly loves this dish. Thanks Chef John!
The recipe had too much pepper. I followed exactly. Loved the flavors except too much pepper. I served to six people. The pepper lover in the group loved it. Everyone else ate it but agreed, too much pepper. If I were to make again, and I will, I would use half the pepper amount.
This was excellent. I knew it would be too much for my husband and I, so baked only 4 biscuits separately. Also when I added the chicken added about 4 cups fresh broccoli flowerets, had fresh cut Rosemary & Tarragon. Read reviews saying too spicy so cut the cayenne pepper in half, mistake. Served leftovers for Sunday supper for 4, cooking fresh biscuits. First day and second very good. Will be making this again.
Ok, 1) Chef John is THE MAN. 2) I was already “on to” Chef John and using his delicious recipes to make my family’s tummies happy before I made this recipe, but this is THE one that made CJ a household name. I’ve made it 4 times (soon to be 5), and now even my pickiest eater asks for this dish by name. I have found the best version of this is when you follow CJ’s directions for the chix/base part TO A TEE (I mean, do exactly everything he says to do, exactly the way he says to do it–no cheating. And unless you are really good at making perfect homemade biscuits, don’t ruin CJ’s delicious base by trying –just use the refrigerated biscuits that come in a can, which, I believe he says is ok, if I recollect correctly. If you have to cheat for time, this recipe is so good, it will still be yum-yum if you need to use dried spices, and maybe chix breasts instead of thighs. But it’s really over the top good and totally worth the extra time when you do it the way he says.
Family loved it and said house smelled wonderful while cooking. Only thing I did different was omitted carrots and substituted 1 of the cups of water with chicken broth. Definitely will make again.
Comfort food on steroids. It was spicy but my family insisted that I not change a thing next time. Will definitely be making this again, Chef John never steers me wrong.
Delish!!!
Too spicy. I admit I blindly follow chefs John’s recipes without taking too much liberty. This was way too spicy for a dish that should end up savory. I knew it was putting in white and black pepper.
This dish was delicious. I didn’t have biscuits, so I followed another allrecipes recipe for dumplings, and threw those in after cooking them. The stew was really creamy and flavorful, and a great way to cook a whole chicken.
So good! A little time consuming and a little spicy (even with leaving out the cayenne), but delicious!
6 Stars! One of the best recipes ever! Really, I would not change anything. Whole family LOVED it. If I’m in a rush next time, I’ll try with pre cooked rotisserie chicken and chicken stock and skip the 1 hour to simmer the chicken.
Everyone loved it. I made 2 changes – I did not use the white pepper and used homemade biscuits.
I didn’t used any white pepper and cut the red pepper back to 1/4 tsp. otherwise I think it would have had way too much pepper. I turned the biscuits around after 20 minutes to prevent them from being soggy on the bottom. With these changes I would rate this a 5.
Delicious!!! Another fabulous Chef John recipe
As always Chef John Rocks my dinner! This one was pretty spicy though, not for the weak!
Very tasty, not for a quick meal obviously. I didn’t follow directions properly and totally covered chicken with water instead of measuring out the 2 quarts! Had alot of broth to deal with but cooked it down after adding veggies and added more flour to thicken. Would add more veggies next time, peas, perhaps potatoes! Yummy!
Not good, and I cut back on the herbs and eliminated all the peppers, but it still came out way too herby – rather overpowering. Plus it is labor and time intensive.
yes we did make changes ! found out we don’t like soggy bread in our soup. The broth was GREAT. After scooping dough! We added bassini noddle.
This was an absolute hit with my family on a cold snowy Colorado evening. I used a rotisserie chicken i picked up from the supermarket, cut the meat down and went for it. The only modification that I made was that I used Bisquick instead of tube dough and placed the dough balls on top. I popped it in the oven and WOW did it come out great!
I made it as written, except omitted the shrooms because the hubs isn’t a fan. OMG, so good. Full of flavor, packed a bit of a kick. The hubs and little guy couldn’t have raved more. If you don’t like heat, halve the cayenne. If you don’t like a flavorful stew, walk away. I’d like the sauce a little thicker, but I misread and didn’t cook the veggies in the flour for five minutes. This is a lot of work but worth every minute!