Chicken and Biscuits might be just the main course you are searching for. This recipe makes 8 servings with 738 calories, 27g of protein, and 24g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up crème fraîche, bay leaves, vegetable oil, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
1
Preheat oven to 400F.
Equipment you will use
Oven
2
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.
Ingredients you will need
Salt And Pepper
Whole Chicken
Cooking Oil
Equipment you will use
Pot
3
Carefully drain all but 2 tablespoons fat from pot.
Equipment you will use
Pot
4
Add carrots, celery root, onion, and leek; stir frequently until softened and beginning to brown, 8-10 minutes.
Ingredients you will need
Celeriac
Carrot
Onion
Leek
5
Add butter; stir until melted.
Ingredients you will need
Butter
6
Add flour and stir constantly until well blended, about 2 minutes.
Ingredients you will need
All Purpose Flour
7
Add wine and 1/2 cup water. Bring to a boil; reduce heat and simmer until liquid is reduced by half, 5-8 minutes.
Ingredients you will need
Water
Wine
8
Add chicken, broth, thyme, rosemary, and bay leaves. Bring to a boil; reduce heat. Simmer until chicken is fork-tender, 35-40 minutes.
Ingredients you will need
Bay Leaves
Rosemary
Whole Chicken
Broth
Thyme
9
Transfer chicken to a plate.
Ingredients you will need
Whole Chicken
10
Let cool slightly; shred meat, discarding skin and bones.
Ingredients you will need
Meat
11
Return shredded chicken to soup.
Ingredients you will need
Shredded Chicken
Soup
12
Add 1 1/2 teaspoons vinegar. Season with salt, pepper, and more vinegar, if desired. DO AHEAD: Soup can be made 2 days ahead.
Ingredients you will need
Vinegar
Pepper
Salt
Soup
13
Let cool slightly; chill until cold. Cover and keep chilled. Reheat before serving.
1
Whisk flour, salt, and baking powder in a large bowl.
Ingredients you will need
Baking Powder
All Purpose Flour
Salt
Equipment you will use
Whisk
Bowl
2
Add butter. Using your fingertips, blend until pea-size lumps form.
Ingredients you will need
Butter
3
Add buttermilk, crme frache, 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.
Ingredients you will need
Buttermilk
Chives
Dough
Equipment you will use
Bowl
4
Transfer dough to a floured work surface and pat into a 3/4"- to 1"-thick round.
Ingredients you will need
Dough
5
Cut out rounds with a 2" biscuit cutter or small glass. Gather dough and repeat patting and cutting.
Ingredients you will need
Biscuits
Dough
6
Transfer to a parchment-lined rimmed baking sheet; brush with egg.
Ingredients you will need
Egg
Equipment you will use
Baking Sheet
7
Bake biscuits until golden brown, 25-30 minutes.
Ingredients you will need
Biscuits
Equipment you will use
Oven
8
Serve warm or at room temperature. DO AHEAD: Biscuits can be made 8 hours ahead.
Ingredients you will need
Biscuits
9
Let cool completely and store airtight at room temperature.