Chicken Stew with Biscuits

Place the 3 Tablespoon flour in a small bowl. Season lightly with salt and pepper. Dredge the chicken pieces in the flour until all pieces are coated and set aside.

In a medium skillet, heat the 2 Tablespoons vegetable oil over medium high heat. Brown the chicken pieces on both sides in batches. Transfer to your Staub oval casserole dish.

To the same pan, add the bacon and cook until starting to turn golden. Add the butter and onion and cook until starting to soften. Add the carrot, celery, garlic and mushrooms and continue to cook until carrots are almost tender – about 6 minutes.

Add the 2 Tablespoons of flour and stir until well combined.

Add the wine, chicken broth, fleur de sel with herbes de Provence and parsley. Stir until the mixture is smooth. (If you don't have the fleur de sel with herbes de Provence you can substitute 1 tsp of sea salt, 1/2 tsp of dried thyme, 1/4 tsp dried fennel and 1/4 tsp dried basil)

Spoon mixture over chicken pieces. Cover and bake in a preheated 350F. oven for 15 minutes.

While the stew is cooking, make the biscuit batter by combining the milk, eggs and fleur de sel with herbes de Provence in a bowl and whisk to combine. Add the parsley or chives. In another bowl sift together the flour and baking powder. Add wet ingredients to dry and stir just until combined.

Uncover the stew and drop the batter into 6 to 8 even biscuits. Cover and return to the oven for 15 minutes.

Uncover and bake a further 15 minutes.