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1
Preheat oven to 450u00b0.
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2
Place a heavy-bottomed sauce pot or a Dutch oven over med-high heat with a drizzle of oil.
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3
Add the bacon to the pan and cook until crispy and golden brown, 3-4 minutes.
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4
While the bacon is cooking, season the chicken with salt and pepper.
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5
Combine the flour and poultry seasoning and sprinkle it over the meat, tossing it lightly to coat.
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6
Remove the crisp bacon from the pan and reserve it on a paper towel-lined plate.
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7
In two batches, cook the seasoned chicken in the same pan, adding 1 tablespoon oil to the pot, with each batch.
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8
Cook until golden brown, 5-6 minutes.
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9
Remove the browned chicken from the pot and reserve it on a paper towel-lined plate.
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10
Add the remaining tablespoon of oil to the pot and toss in the onions, celery, bell pepper, garlic, and bay leaf.
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11
Season the veggies with salt and pepper and cook until tender, 8-10 minutes.
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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.
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13
Drop 8 biscuits onto a nonstick or lightly greased baking sheet and bake until light golden brown, about 10 minutes.
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14
When the biscuits are done, remove them from the oven and allow them to cool on the baking sheet.
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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.
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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.
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17
Serve the stew topped with the remaining chives and with the sliced scallions, and pass the biscuits.
