One-Pot Chicken, Squash & Garlic-Cheddar Biscuits

Method

1. Season chicken with 1 teaspoon salt and ¼ teaspoon pepper. Brown in 1 tablespoon oil over medium-high heat, 4 minutes per side; it will finish cooking later. Cut into 2-inch pieces; cover.
2. Over medium heat, brown squash in 1 tablespoon oil for 10 minutes, turning halfway.
3. Add onion, garlic, sage, and ¼ teaspoon cayenne; soften for 8 minutes. See source discrepancies below.
4. Stir in flour for 1–2 minutes. Add sauce milk, stock, remaining salt and pepper. Boil, then simmer over medium-low heat for 2–3 minutes. Return chicken and juices.
5. Heat oven to 450°F. Mix Bisquick, biscuit milk, and cheddar. Drop roughly 3-tablespoon mounds over the skillet, leaving gaps (11–12 biscuits for the original batch).
6. Bake about 12 minutes until bubbling and deeply golden. Check biscuit undersides; bake 1–2 minutes longer if needed. Brush with garlic butter; add parsley.

Source discrepancies: sage is listed twice; oil totals 3 tablespoons but the method uses 2; cayenne totals ½ teaspoon but the method uses ¼. Quantities are preserved here; the source does not explain the differences.