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.

6 servings

2 hr 5 min

Published October 4, 2025

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

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

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

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

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

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

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

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

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

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

Divide soup among bowls and top with biscuits.

2 min