CHICKEN AND BISCUITS

Chicken and Biscuits image

Provided by Michael Santoro

Categories Soup/Stew Chicken Bake Kid-Friendly Dinner Lunch Winter Bon Appétit Peanut Free Tree Nut Free Soy Free Small Plates

Yield Makes 6 to 8 servings

Number Of Ingredients 25

Ingredients

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

Steps:

For soup:
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.
For biscuits:
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.

*** Explore more Chicken And Biscuits Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #casseroles #main-dish #poultry #vegetables #american #southern-united-states #oven #easy #beginner-cook #chicken #dietary #one-dish-meal #comfort-food #inexpensive #meat #taste-mood #equipment