Chicken and Biscuits

Total Time:
1 hr 45 min
30 min
1 hr 15 min

4 servings

  • 1 strip bacon, cut into small lardons
  • 3 teaspoons vegetable oil
  • 1 pound chicken legs
  • 1 pound chicken thighs
  • Kosher salt and freshly ground black pepper
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 large onion, diced
  • 1 tablespoon all-purpose flour
  • 2 cups chicken stock
  • Sour Cream Garlic Biscuits, recipe follows
  • Sour Cream Garlic Biscuits:
  • 4 tablespoons butter, cut into 1/2-inch cubes
  • 1 1/4 cups all-purpose flour, plus more for dusting
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon granulated garlic
  • 1/2 cup plus 2 teaspoons sour cream

Cook the bacon in 2 teaspoons of the oil in a heavy pot or Dutch oven over medium heat until crisp. Remove and set aside, reserving the bacon fat in the pot.

Use dry hands to pull off the skin from the chicken thighs and discard. Trim any large pieces of fat. Sprinkle the chicken legs and thighs with salt and pepper and brown over medium-high heat in the Dutch oven. Remove the chicken and set aside. Lower the heat to medium and cook the carrots, celery and onions in the remaining oil over medium heat until tender and fragrant. Sprinkle with flour and cook 1 minute, stirring. Deglaze the pan with the chicken stock. Add back the chicken and the bacon, and pour enough water to almost cover the chicken, 1 to 2 cups. Cook, covered, over low heat for 30 minutes and then uncovered for 15 minutes. If the sauce is not thick enough, let it reduce longer. Serve over the Sour Cream Garlic Biscuits.

Sour Cream Garlic Biscuits:

Chill the butter in the freezer while gathering the other ingredients. Preheat the oven to 425 degrees F.

Place the flour, baking powder, baking soda, oregano, salt and garlic in a food processor and pulse. Add the butter and process until the mixture resembles wet sand. Add 1/2 cup sour cream and pulse until a dough is formed. Place the dough on a floured surface and form into a thick disc, about 4 inches in diameter. Cut into 6 wedges. Brush the tops with the remaining sour cream. Bake until fluffy and golden, 11 to 15 minutes.

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    49 Reviews
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    You've never had real southern gravy, have you?
    It wasn't a bad flavor but the liquid was too much like a chicken noodle soup, which made the chicken itself not as flavorful. I agree, this is an inspiration recipe but by itself, not that great.
    I can't print from this page......what happened to that capability!! Dislike!!
    Ctrl-P will do a print screen of the page you're on. 
    It was terrible. Sorry Melissa. Just sayin.
    We love this recipe! It is easy and delectable!
    I only made the biscuits. Next time I make this I will bump up the garlic as that couldn't be tasted. They were tender, even the next day.
    Followed this recipe exactly. (no biscuts Sorry Melissa, this one was a snooooze. Bland, boring and mushy. 
    Not to mention skinning chicken legs (so Ive found out is GROSS! Love you, but this one is not going to be a family favorite!
    It was ok. A little bland, and the biscuits were too salty for my family. Might try them again as they were pretty easy.
    just like she said, Comforting!! the biscuits are super easy and delicious with the sauce.
    Awesome chicken dinner. I made double the biscuits and froze what we didn't eat with dinner.
    Love this recipe....the chicken is beyond yummy and the biscuits are daughter who is almost 30 and a mother herself is really picky and even she liked it.
    My daughter, 4, who has become rather picky, loved it! I thought that the amount of time/effort left more to be desired but it was good none the less.
    This is absolutely delicious! The biscuits, in particular, are amazing!! Ive made them several times as just a side dish for other meals, changing up the seasonings to fit the meal or leaving them out for plain ones. Best biscuits ever!
    Melissa, being an ex-sous chef myself, I used your recipe as my inspiration. Had some saved-up chicken bones which I made a homemade stock, which was used in place of the canned.
     A useful tip to all of the viewers, if you buy a whole chicken and cut it up yourself, don't throw away the backs, necks, or wing tips, put them in a freezer bag in the freezer, and after a while you will have enough to make a stock.
     Now back to the recipe. By itself, a little pepper was useful in basic taste. A variation, which went over well was to add a little Herbs d'Provance, I have my own personal kitchen herb garden, so I added my own fresh blend in a bouquet garni, but there are plenty of good dried blends in local groceries. Plus added a little Sauvignon Blanc, about a 1/4 cup, some lemon zest and beurre blanc to help thicken it and it was simply to die for.
     Thanks for the inspiration!
     BTW: Switched out garlic and oregano with 1/3 tsp Old Bay and 1/2 cup shreadded chedder in biscuits
    Very tasty and simple, such basic ingredients and rather quick to make too. Whole family loved it! Thanks Melissa, you never disappoint!!
    Biscuits were better than the chicken. Not enough flavor for us. Probably won't make it again. Although it was very affordable.
    My husband & I loved this recipe. I added some fresh herbs from my garden it was excellent. We love your recipes because we have all the ingredients in our cupboard!
    I made this for dinner tonight and my husband made a point several times of saying how much he liked it. He even commented specifically on the biscuits and, like another reviewer, I had even used Greek yogurt in place of the sour cream. I think Melissa is great and as others have said before, they need to remove the $10 limit from her. We've liked all the recipes of hers that I've tried. My husband asked where I got this one and I told him Food Network, the same person where I got the recipe for the Vanilla Dutch Baby. 'Nuff said!
    DELICIOUS!!!! I made this tonight and my boys said I have to make this again soon. I used leg quarters and seperated them as they were on sale for $0.79 per lb. I bought 4lbs and just upped the liquid to 5 cups using all stock and added 2 bay leaves, a few sprigs of fresh thyme and parsley stem tied with kitchen twine for added flavor. I also substitued fresh thyme for the oregano in the biscuits because I was out and they were still yummy.
    Excellent! I didn't read the recipe, just watched the show - so I had added 2 T flour, and I did turn the heat back up to medium high for the last 10 minutes. I also used all chicken stock, no water. This was fantastic, the meat just fell of the bones! I used all chicken thighs, %5.47 for 2 lbs. The biscuits were also perfect for this meal. It's a lot of onions if your kids don't like onions, but don't leave them out for the flavor. Mmmmmmm!
    I made the chicken, but not the biscuits. We ate it over mashed potatoes, which worked out great because the chicken and potatoes could both cook on the stove and be ready at the same time, and I didn't have to heat up the kitchen. Based on the reviews I read here, I added some more flour earlier, and the gravy did cook up thinner after the chicken was cooked in it. I did not add any water, just the two cups of stock and the sauce was plenty thick for serving atop the potatoes. Delicious, and I love the whole food/slow food take that Melissa has on this show. I only wish there was enough room in my pot for more food, because we did not have leftovers!
    Very good...the biscuits were great....this is a great show if you are looking to save money feeding your family and having something that tastes good.
    Had this for dinner today and it was wonderful! Keep those receipes comming.
    We loved it ! It?s hard for me to make something that everyone likes. Ill need to double the recipe next time so we can all have seconds. Oh and the biscuits YUMMY and really easy to make.
    I made the Biscuits and they were easy and delicious. Looking forward to trying the chicken recipe too.
    This is a great recipe! I've made this dish several times and each time has been more delicious than the last. My family loves it, too, and there are never any leftovers. I agree about the gravy... it's not very thick, but flour thickens it up nicely!
    We had dinner guests and this got RAVE reviews....the biscuits were so easy and just scrumptious and the chicken was probably my favorite chicken I have made. I look forward to each Sunday morning for Melissa's new show to see what we'll be having for dinner that night. Thank you so much! Update: I followed ivy_ from NJ's advice to add 2 TB of flour and that worked like a charm to get the gravy thicker...I LOVE THIS RECIPE!
    This was incredibly delicious and definitely hit the spot, if you're looking for a comfort meal! Heads up, the actual episode states to simmer the chicken for 45 minutes, NOT 30 minutes. And based on the reviews, stating the gravy was not thick enough, I added 2 tablespoons of flour and omitted the extra water in between; only added just 2 cups of chicken stock. After 45 min covered, the gravy turned out thick and full of flavor. I didn't even need to simmer the sauce for an extra 15 min. 45 min thickened the gravy just fine! This was the best meal EVER - I had no leftovers. I love how simple this recipe was and yet everything turned out like it came from a restaurant! Melissa is a genius chef!
    I'm giving 3 stars because I didn't care for the taste of the biscuits and the chicken was pretty good.
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