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Chicken and Biscuits With Wine and Herbs: A Culinary Hug

The memory of my grandmother’s kitchen is always filled with the aroma of simmering herbs and bubbling chicken broth. On chilly autumn evenings, she would conjure up a dish that felt like a warm hug: Chicken and Biscuits. It wasn’t just a meal; it was an act of love, a ritual that chased away the blues and brought the whole family together. Now, I’ve taken inspiration from classic recipes and added my own twist, a bit more wine, a burst of fresh herbs, and a creamy richness that elevates this comfort food to something truly special.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Servings: 12
Yield: One 9×13 inch baking dish
Dietary Type: Not Gluten-Free, Not Dairy-Free

Ingredients

For the Chicken:

6 chicken breasts
Salt and pepper, to taste

For the Stew:

¾ cup (1 ½ sticks) butter
2 cups diced yellow onions
¾ cup all-purpose flour
4 cups chicken broth
2 teaspoons chicken bouillon granules
1 cup white wine
1 (10 ounce) package frozen baby peas
2 cups carrots, sliced into thin rounds
⅓ cup tarragon, chopped fine
2 teaspoons salt
Pepper, to taste
¾ cup heavy cream

For the Biscuits:

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon sugar
½ cup (1 stick) unsalted butter
½ cup milk
¼ cup cream
1 egg, mixed with 2 tbsp water for egg wash
¼ cup dill, chopped fine
¼ cup parsley, chopped fine

Equipment Needed

Baking sheet
Medium pot
Large pot or Dutch oven
9×13 inch baking dish
Stand mixer with paddle attachment
Rolling pin
Cookie cutter or knife

Instructions

Preheat your oven to 375°F (190°C).
Place the 6 chicken breasts on a baking sheet and season generously with salt and pepper.
Roast the chicken for approximately 30 minutes, or until cooked through. The internal temperature should reach 165°F (74°C).
Once the chicken is done, allow it to cool slightly before cutting it into ¾ inch cubes. Set aside.
In a medium pot, combine the 4 cups chicken broth and 2 teaspoons chicken bouillon granules. Heat the mixture until simmering.
In a large pot or Dutch oven, melt ¾ cup (1 ½ sticks) of butter over medium heat.
Add 2 cups diced yellow onions to the melted butter and cook for 10-15 minutes, stirring frequently, until the onions are soft and translucent. Be careful not to brown them.
Sprinkle ¾ cup all-purpose flour over the butter and onions. Cook, stirring constantly with a whisk, for 2 minutes to create a roux. This helps thicken the stew.
Slowly add 1 cup white wine to the chicken broth mixture.
Gradually pour the broth mixture into the pot with the roux, stirring continuously with the whisk to prevent lumps from forming. Cook for a few minutes until the sauce comes together and thickens slightly.
Stir in ¾ cup heavy cream.
Add the cubed chicken, 1 (10 ounce) package frozen baby peas, 2 cups carrots (sliced into thin rounds), ⅓ cup tarragon (chopped fine), 2 teaspoons salt, and pepper to taste.
Taste the stew and adjust the seasoning as needed.
Pour the chicken stew into a heavy duty 9×13 inch baking dish.
Place the baking dish on the middle rack of the oven and bake for 15 minutes.
While the stew is baking, prepare the biscuit dough. In a stand mixer fitted with the paddle attachment, combine 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1 teaspoon sugar at low speed.
Dice ½ cup (1 stick) of unsalted butter, add it to the dry ingredients, and mix at low to medium speed until the butter is the size of small peas. This creates a flaky texture.
Add ¼ cup dill (chopped fine) and ¼ cup parsley (chopped fine) to the mixture and mix again briefly to incorporate the herbs.
Combine ½ cup milk and ¼ cup cream in a separate bowl.
With the mixer running at low speed, slowly pour in the milk mixture until just combined. Do not overmix, as this can result in tough biscuits.
On a lightly floured surface, roll out the biscuit dough with a rolling pin to a thickness of between ½ and ¾ inch.
Use a round cookie cutter or a knife to cut out 12 biscuits.
Take the chicken stew out of the oven.
Arrange the biscuits evenly on top of the stew.
Brush the tops of the biscuits with the egg wash (1 egg mixed with 2 tbsp water) to give them a golden-brown color.
Return the baking dish to the oven and bake for approximately 30-40 minutes, or until the biscuits are nicely browned and cooked through. A toothpick inserted into the center of a biscuit should come out clean.
Let cool slightly before serving.

Expert Tips & Tricks

Make-Ahead Stew: The chicken stew can be made a day ahead and stored in the refrigerator. This allows the flavors to meld together even more. Just be sure to add the biscuits just before baking.
Herb Variations: Feel free to experiment with different herbs in both the stew and the biscuits. Rosemary, thyme, or chives would all be delicious additions.
Flaky Biscuits: The key to flaky biscuits is using cold butter and not overmixing the dough. The small pieces of butter create steam during baking, resulting in a light and airy texture.
Browning the Biscuits: If the biscuits are browning too quickly, tent the baking dish with aluminum foil to prevent them from burning.
Chicken Thighs: For a richer flavor, substitute bone-in, skin-on chicken thighs for the chicken breasts. You will need to adjust the roasting time accordingly.
Wine Selection: A dry white wine like Sauvignon Blanc or Pinot Grigio works best in this recipe. Avoid sweet wines.

Serving & Storage Suggestions

Serve the Chicken and Biscuits hot, straight from the oven. A sprinkle of fresh parsley or tarragon on top adds a touch of elegance.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover the baking dish with foil and bake in a preheated oven at 350°F (175°C) until heated through. You can also reheat individual portions in the microwave. Be aware that the biscuits may become slightly softer upon reheating.

While freezing is not recommended, it is possible. Freeze individual portions in airtight containers. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	555.7 kcal	N/A
Calories from Fat	313 g	56%
Total Fat	34.8 g	53%
Saturated Fat	19.1 g	95%
Cholesterol	140.1 mg	46%
Sodium	1187.6 mg	49%
Total Carbohydrate	33.8 g	11%
Dietary Fiber	3.3 g	13%
Sugars	4.5 g	18%
Protein	23.7 g	47%

Variations & Substitutions

Gluten-Free: Use a gluten-free all-purpose flour blend to make both the stew and the biscuits gluten-free. Be sure to check that your baking powder is also gluten-free.
Dairy-Free: Substitute unsweetened almond milk or oat milk for the milk and cream in the biscuit recipe. Use a dairy-free butter alternative for the butter. For the heavy cream in the stew, try coconut cream for richness or a cashew cream for a lighter option.
Vegetarian: Replace the chicken with sautéed mushrooms or roasted vegetables like butternut squash or sweet potatoes. Use vegetable broth instead of chicken broth.
Seasonal Vegetables: Adjust the vegetables in the stew according to the season. In the fall, add butternut squash or Brussels sprouts. In the spring, try asparagus or sugar snap peas.
Spicy Kick: Add a pinch of red pepper flakes to the stew for a subtle kick of heat.

FAQs (Frequently Asked Questions)

Q: Can I use pre-made biscuit dough to save time?
A: While homemade biscuits are always best, you can use refrigerated biscuit dough in a pinch. Just be sure to adjust the baking time accordingly.

Q: What if my stew is too thick?
A: If the stew becomes too thick, simply add a little more chicken broth or water until it reaches your desired consistency.

Q: Can I use dried herbs instead of fresh?
A: Yes, you can substitute dried herbs for fresh, but use about one-third of the amount called for in the recipe, as dried herbs are more potent.

Q: How can I prevent the biscuits from becoming soggy?
A: Make sure the stew is not too liquidy before adding the biscuits. Also, be sure to bake the biscuits until they are golden brown and cooked through.

Q: Can I make this in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Cook the chicken in the slow cooker with the stew ingredients (except for the cream and peas) on low for 6-8 hours. Shred the chicken, stir in the cream and peas, and then top with the biscuits and bake in the oven as directed.

Final Thoughts

This Chicken and Biscuits with Wine and Herbs is more than just a recipe; it’s an invitation to create a comforting, soul-warming meal that will bring joy to your table. Don’t be afraid to experiment with different herbs and vegetables to make it your own. I encourage you to try this recipe, share it with loved ones, and let me know what you think! Whether it’s a cozy night in or a celebration with friends, this dish is sure to be a hit. And, if you’re feeling adventurous, pair it with a crisp glass of Chardonnay for the ultimate culinary experience. Bon appétit!

Chicken and Biscuits With Wine and Herbs Recipe