Chicken and Biscuits

By LRay

Recipes & Menus | recipes

Chicken and Biscuits
The addition of celery root is a great twist on the familiar flavors in this dish.

6-8 servings

Recipe by Michael Santoro of The Mildred in Philadelphia, PA

Photograph by Ditte Isager

March 2013

Ingredients

• 2 tablespoons vegetable oil
• 1 1/2 pounds skin-on, bone-in chicken thighs
• Kosher salt, freshly ground pepper
• 8 medium carrots (about 1 pound), peeled, cut into 2-inch pieces
• 1 small celery root (about 12 ounces), peeled, cut into 1/2-inch 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

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

Preheat oven to 400°. 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 com-bined. 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-inch-thick round. Cut out rounds with a 2-inch 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.