The Chew: Chicken With Greek Yogurt Drop Biscuits Recipe

The Chew: Chicken With Greek Yogurt Drop Biscuits

Everything on this fun episode of The Chew was Southern with a Twist, so Michael Symon prepared Chicken with Drop Biscuits, and his twist was making the biscuits with Greek yogurt. Michael explained that the Greek yogurt gives the biscuits a richness that seems to cut through the chicken stew. Chicken and biscuits is certainly a popular dish in the South, but you may get some odd looks if you mention adding Greek yogurt. But once they dig into this comfort food, they’ll never again think twice!

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The Chew: Chicken With Greek Yogurt Drop Biscuits Recipe Ingredients

• 4 lb whole chicken – cut into 1- pieces
• 1 yellow onion – peeled, diced small
• 1 parsnip – peeled, diced medium
• 1/2 tsp smoked paprika
• 1/2 tsp chipotle powder
• 1 tbsp flour
• 5 c low sodium chicken stock
• kosher salt and freshly ground black pepper
• 2 tbsp olive oil
• 1 stalk celery – diced small
• 2 carrots – peeled, died medium
• 1 tbsp unsalted butter
• 1 tsp nutmeg
• 1 bundle thyme – tied with butchers twine
• 1/2 C white wine
• 1/4 C tarragon – chopped, to garnish

For the Drop Biscuits:

• 1 tbsp sugar
• 1 tsp baking soda
• 3/4 C Greek yogurt
• 2 eggs
• 2 C flour
• 1 tbsp baking powder
• 2 tsp salt
• 1/2 C whole milk

The Chew: Chicken With Greek Yogurt Drop Biscuits Recipe Directions

1. Preheat the oven to 400 degrees
2. In a large Dutch oven over medium-high heat, add the olive oil
3. Season the chicken on both sides with salt and pepper
4. Add the chicken to the pan skin-side-down, in batches, and cook until golden-brown on both sides, approximately 5 minutes per side
5. Remove the chicken to a plate, then repeat with the rest of the chicken
6. Pour half the fat out of the pot, then add the onion, celery, parsnip, and carrot and stir until the veggies are slightly tender and start to caramelize, approximately 5 minutes
7. Add the butter and let melt, then add the chipotle powder, paprika, thyme, and nutmeg, and stir for about 30 seconds
8. Add the white wine, flour, and chicken stock, then season with salt and pepper
9. Add the chicken back to the pot and bring the mixture to a simmer
10. Remove from the heat, then put a piece of parchment paper on top of the pot, then top with the lid
11. Put in the oven and bake for an hour, until the chicken is cooked through and the liquid is thicker

For the Drop Biscuits:

1. In a large bowl, sift the sugar, flour, baking soda, baking powder, and salt together
2. In a different large bowl, add the milk, Geek yogurt, and egg, then whisk
3. Add the wet ingredients to the dry ingredients and stir until the dough comes together and is sticky
4. Cover the bowl and set aside
5. Remove the chicken from the oven and throw the parchment paper away
6. With a greased tablespoon cookie scoop, spoon the biscuit dough into the pot, making 12 biscuits
7. Put the pot back in the oven uncovered for 20 minutes, until the biscuits are golden-brown
8. Remove the pot from the oven and let sit for 10 minutes before serving
9. Garnish with tarragon