Chicken and Biscuits

Name: Chicken and Biscuits
Yield: 4 servings
Ingredients: 1 2 tablespoons vegetable oil; 1 1 1/2 pounds skin-on, bone-in chicken thighs; 1 Kosher salt, freshly ground pepper; 1 8 medium carrots (about 1 lb.), peeled, cut into 2" pieces; 1 1 small celery root (about 12 ounces), peeled, cut into 1/2" pieces; 1 1 medium onion, chopped; 1 1 leek, white and pale-green parts only, chopped; 1 1/4 cup (1/2 stick) unsalted butter; 1 1/4 cup all-purpose flour; 1 1 cup dry white wine; 1 4 cups low-sodium chicken broth; 1 4 sprigs thyme; 1 1 sprig rosemary; 1 2 bay leaves; 1 1 1/2 teaspoons (or more) Sherry vinegar; 1 2 1/4 cups all-purpose flour plus more; 1 2 teaspoons kosher salt; 1 3/4 teaspoon baking powder; 1 1/2 cup (1 stick) cold unsalted butter, cut into 1/2" cubes; 1 3/4 cup buttermilk; 1 2 tablespoons crème fraîche or sour cream; 1 2 tablespoons chopped fresh chives; 1 1 large egg; 1 beaten to blend

From the kitchen of Carly

Crispy-skinned chicken thighs braise low and slow with carrots, celery root, and leeks in a silky wine gravy. Golden biscuits crown this deeply savory comfort dish, perfect for feeding a crowd on a cold evening.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons vegetable oil
11 1/2 pounds skin-on, bone-in chicken thighs
1Kosher salt, freshly ground pepper
18 medium carrots (about 1 lb.), peeled, cut into 2" pieces
11 small celery root (about 12 ounces), peeled, cut into 1/2" pieces
11 medium onion, chopped
11 leek, white and pale-green parts only, chopped
11/4 cup (1/2 stick) unsalted butter
11/4 cup all-purpose flour
11 cup dry white wine
14 cups low-sodium chicken broth
14 sprigs thyme
11 sprig rosemary
12 bay leaves
11 1/2 teaspoons (or more) Sherry vinegar
12 1/4 cups all-purpose flour plus more
12 teaspoons kosher salt
13/4 teaspoon baking powder
11/2 cup (1 stick) cold unsalted butter, cut into 1/2" cubes
13/4 cup buttermilk
12 tablespoons crème fraîche or sour cream
12 tablespoons chopped fresh chives
11 large egg
1beaten to blend

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.
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 1/2 cup 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.