Chicken and Biscuits
A comforting homestyle dish featuring tender shredded chicken in a rich vegetable broth, topped with fresh-baked buttermilk biscuits. This hearty stew combines carrots, celery root, and aromatics in a wine-enhanced sauce, perfect for a family meal.
Ingredients
- •2 tablespoons vegetable oil
- •1½ pounds chicken thighs
- •1 to taste kosher salt and pepper
- •8 medium carrots
- •1 small celery root
- •1 medium onion
- •1 whole leek
- •¼ cup unsalted butter
- •¼ cup all-purpose flour
- •1 cup dry white wine
- •4 cups low-sodium chicken broth
- •4 sprigs thyme
- •1 sprig rosemary
- •2 whole bay leaves
- •1½ teaspoons Sherry vinegar
- •2¼ cups all-purpose flour
- •2 teaspoons kosher salt
- •¾ teaspoon baking powder
- •½ cup cold unsalted butter
- •¾ cup buttermilk
- •2 tablespoons crème fraîche
- •2 tablespoons fresh chives
- •1 large egg
- •beaten egg
Cooking Instructions
- 1.
Preheat oven to 400°F. 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.
10 min
- 2.
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.
10 min
- 3.
Add butter; stir until melted. Add flour and stir constantly until well blended, about 2 minutes. Add wine and 1/2 cup water. Bring to a boil; reduce heat and simmer until liquid is reduced by half, 5-8 minutes.
8 min
- 4.
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.
40 min
- 5.
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.
5 min
- 6.
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.
10 min
- 7.
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.
10 min
- 8.
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.
30 min
- 9.
Divide soup among bowls and top with biscuits.
2 min
