Heat 1 tablespoon butter and 1 teaspoon olive oil in a large Dutch oven over medium heat.

Add the chicken and season with a few shakes of black pepper. Brown on all sides, then remove the chicken and set aside.

In the same pot, add 2 tablespoons butter and 1 teaspoon olive oil. Add the onions, carrots, celery, bell peppers, and potatoes. Cook over medium heat, stirring occasionally, until the vegetables begin to soften.

Sprinkle the vegetables with 3 tbsp flour, black pepper, garlic powder, and cayenne pepper. Stir well to coat the vegetables evenly.

Add the wine and chicken broth and bring to a boil. Reduce heat to a simmer.

Return the chicken to the pot and cook until the chicken is fully cooked and reaches a safe internal temperature.

Melt 1 tablespoons butter in the microwave and stir in 1 tablespoons flour to make a smooth paste. Stir this into the stew and simmer until thickened.

While the stew simmers prepare the biscuits. (See recipe)  

Place prepared biscuits on top of the stew, cover, and simmer for 10 minutes until biscuits are cooked through.

Serve hot, garnish with parsley and enjoy.