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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The addition of celery root is a great twist on the familiar flavors in this dish. 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 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 |
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 |
Directions:
1. 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.
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.
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.
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.
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.
6. 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.
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.
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.
9. Divide soup among bowls and top with biscuits.
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