"new" Brunswick Stew

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 8
• 3 tablespoons extra virgin olive oil
• 3 slices center-cut bacon, chopped
• 3 lbs boneless skinless chicken breasts, cut into 2-inch pieces (can be combo breast-thighs)
• salt
• pepper
• 1 cup all-purpose flour
• 1 tablespoon poultry seasoning
• 1 large onion, chopped into big pieces
• 3 -4 celery ribs, chopped into big pieces
• 1 large green bell pepper, seeded and chopped into big pieces
• 3 -4 garlic cloves, minced
• 1 bay leaf
• 2 1/4 cups biscuit mix
• 2/3 cup milk
• 3 tablespoons chopped fresh chives, divided (or scallions)
• 1 teaspoon smoked paprika
• 1 teaspoon hot sauce
• 2 cups chicken stock
• 1 (15 ounce) can stewed tomatoes
• 1 tablespoon worcestershire sauce
• 1 (15 ounce) can butter beans, drained
• 1 (10 ounce) package frozen corn
• 2 -3 scallions, sliced thin on the bias

Recipe

• 1 preheat oven to 450°.
• 2 place a heavy-bottomed sauce pot or a dutch oven over med-high heat with a drizzle of oil.
• 3 add the bacon to the pan and cook until crispy and golden brown, 3-4 minutes.
• 4 while the bacon is cooking, season the chicken with salt and pepper.
• 5 combine the flour and poultry seasoning and sprinkle it over the meat, tossing it lightly to coat.
• 6 remove the crisp bacon from the pan and reserve it on a paper towel-lined plate.
• 7 in two batches, cook the seasoned chicken in the same pan, adding 1 tablespoon oil to the pot, with each batch.
• 8 cook until golden brown, 5-6 minutes.
• 9 remove the browned chicken from the pot and reserve it on a paper towel-lined plate.
• 10 add the remaining tablespoon of oil to the pot and toss in the onions, celery, bell pepper, garlic, and bay leaf.
• 11 season the veggies with salt and pepper and cook until tender, 8-10 minutes.
• 12 while the veggies are cooking, combine the biscuit mix, milk, 2 tablespoons of the chives, the smoked paprika, and reserved crisped bacon in a medium mixing bowl.
• 13 drop 8 biscuits onto a nonstick or lightly greased baking sheet and bake until light golden brown, about 10 minutes.
• 14 when the biscuits are done, remove them from the oven and allow them to cool on the baking sheet.
• 15 once the veggies are softened, add the hot sauce, chicken stock, stewed tomatoes, and worcestershire sauce to the pot and bring up to a bubble.
• 16 add the reserved chicken, the butter beans, and corn to the pot, and simmer until the chicken is cooked through and the stew is slightly thickened, 5-8 minutes; discard bay leaf.
• 17 serve the stew topped with the remaining chives and with the sliced scallions, and pass the biscuits.