"NEW" BRUNSWICK STEW

Steps:

• Preheat oven to 450°.
• Place a heavy-bottomed sauce pot or a Dutch oven over med-high heat with a drizzle of oil.
• Add the bacon to the pan and cook until crispy and golden brown, 3-4 minutes.
• While the bacon is cooking, season the chicken with salt and pepper.
• Combine the flour and poultry seasoning and sprinkle it over the meat, tossing it lightly to coat.
• Remove the crisp bacon from the pan and reserve it on a paper towel-lined plate.
• In two batches, cook the seasoned chicken in the same pan, adding 1 tablespoon oil to the pot, with each batch.
• Cook until golden brown, 5-6 minutes.
• Remove the browned chicken from the pot and reserve it on a paper towel-lined plate.
• Add the remaining tablespoon of oil to the pot and toss in the onions, celery, bell pepper, garlic, and bay leaf.
• Season the veggies with salt and pepper and cook until tender, 8-10 minutes.
• 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.
• Drop 8 biscuits onto a nonstick or lightly greased baking sheet and bake until light golden brown, about 10 minutes.
• When the biscuits are done, remove them from the oven and allow them to cool on the baking sheet.
• 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.
• 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.
• Serve the stew topped with the remaining chives and with the sliced scallions, and pass the biscuits.