Chicken and Biscuits Recipe

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Ingredients

Count

Nutrition

1012

Calories

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Ingredients:

Serving

2 tbsp vegetable oil
1 1/2 lb 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 oz), 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 tsp (or more) sherry vinegar
2 1/4 cups all-purpose flour plus more
2 tsp kosher salt
3/4 tsp baking powder
1/2 cup (1 stick) cold unsalted butter, cut into 1/2 cubes
3/4 cup buttermilk
2 tbsp creme fraiche or sour cream
2 tbsp chopped fresh chives
1 large egg, beaten to blend

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1011.5 Kcal (4235 kJ)
Calories from fat	639.24 Kcal
		% Daily Value*
Total Fat	71.03g	109%
Cholesterol	185.13mg	62%
Sodium	1131.73mg	47%
Potassium	792.61mg	17%
Total Carbs	62.15g	21%
Sugars	10.43g	42%
Dietary Fiber	5.93g	24%
Protein	24.2g	48%
Vitamin C	8.6mg	14%
Vitamin A	1mg	32%
Iron	1.1mg	6%
Calcium	139.7mg	14%

Amount Per 100 g
Calories	167.78 Kcal (702 kJ)
Calories from fat	106.04 Kcal
		% Daily Value*
Total Fat	11.78g	109%
Cholesterol	30.71mg	62%
Sodium	187.73mg	47%
Potassium	131.48mg	17%
Total Carbs	10.31g	21%
Sugars	1.73g	42%
Dietary Fiber	0.98g	24%
Protein	4.01g	48%
Vitamin C	1.4mg	14%
Vitamin A	0.2mg	32%
Iron	0.2mg	6%
Calcium	23.2mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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