Chicken and Biscuits

Ingredients for Chicken and Biscuits

• 2 tablespoons vegetable oil

• 675g skin-on, bone-in chicken thighs

• Kosher salt, freshly ground pepper

• 8 medium carrots (about 450g .), peeled, cut into 2" pieces

• 1 small celery root (about 350g ), peeled, cut into 1/2" pieces

• 1 medium onion, chopped

• 1 leek, white and pale-green parts only, chopped

• 30g (1/2 stick) unsalted butter

• 60ml plain flour

• 240ml dry white wine

• 950ml low-sodium chicken broth

• 4 sprigs thyme

• 1 sprig rosemary

• 2 bay leaves

• 1 1/2 teaspoons (or more) Sherry vinegar

• 550ml plain flour plus more

• 2 teaspoons kosher salt

• 3/4 teaspoons baking powder

• 110g (1 stick) cold unsalted butter, cut into 1/2" cubes

• 180ml buttermilk

• 2 tablespoons crème fraîche or soured cream

• 2 tablespoons chopped fresh chives

• 1 large egg, beaten to blend

Preheat oven to 204°C. Heat oil in a large pot over medium-high heat. Season chicken with salt and pepper. Cook skin side down until skin is golden, 8-10 minutes; transfer to a plate.

Carefully drain all but 2 tablespoons fat from pot. Add carrots, celery root, onion, and leek; stir frequently until softened and beginning to brown, 8-10 minutes.

Add butter; stir until melted. Add flour and stir constantly until well blended, about 2 minutes. Add wine and 120ml water. Bring to a boil; reduce heat and simmer until liquid is reduced by half, 5-8 minutes.

Add chicken, broth, thyme, rosemary, and bay leaves. Bring to a boil; reduce heat. Simmer until chicken is fork-tender, 35-40 minutes. Transfer chicken to a plate. Let cool slightly; shred meat, discarding skin and bones.

Return shredded chicken to soup. Add 1 1/2 teaspoons vinegar. Season with salt, pepper, and more vinegar, if desired. DO AHEAD: Soup can be made 2 days ahead. Let cool slightly; chill until cold. Cover and keep chilled. Reheat before serving.

Whisk flour, salt, and baking powder in a large bowl. Add butter. Using your fingertips, blend until pea-size lumps form. Add buttermilk, crème fraîche, and chives. Using a fork, mix until just combined. Gather mixture into a ball and knead in bowl just until a shaggy dough forms, 3 or 4 times.

Transfer dough to a floured work surface and pat into a 3/4"- to 1"-thick round. Cut out rounds with a 2" biscuit cutter or small glass. Gather dough and repeat patting and cutting. Transfer to a parchment-lined rimmed baking sheet; brush with egg.

Bake biscuits until golden brown, 25-30 minutes. Serve warm or at room temperature. DO AHEAD: Biscuits can be made 8 hours ahead. Let cool completely and store airtight at room temperature.

Divide soup among bowls and top with biscuits.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.