Chicken and Biscuits

Chicken and Biscuits
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.
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OvenOven
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.
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Salt And PepperSalt And Pepper
Whole ChickenWhole Chicken
Cooking OilCooking Oil
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PotPot
3
Carefully drain all but 2 tablespoons fat from pot.
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PotPot
4
Add carrots, celery root, onion, and leek; stir frequently until softened and beginning to brown, 8-10 minutes.
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CeleriacCeleriac
CarrotCarrot
OnionOnion
LeekLeek
5
Add butter; stir until melted.
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ButterButter
6
Add flour and stir constantly until well blended, about 2 minutes.
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All Purpose FlourAll 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.
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WaterWater
WineWine
8
Add chicken, broth, thyme, rosemary, and bay leaves. Bring to a boil; reduce heat. Simmer until chicken is fork-tender, 35-40 minutes.
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Bay LeavesBay Leaves
RosemaryRosemary
Whole ChickenWhole Chicken
BrothBroth
ThymeThyme
9
Transfer chicken to a plate.
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Whole ChickenWhole Chicken
10
Let cool slightly; shred meat, discarding skin and bones.
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MeatMeat
11
Return shredded chicken to soup.
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Shredded ChickenShredded Chicken
SoupSoup
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.
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VinegarVinegar
PepperPepper
SaltSalt
SoupSoup
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.
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Baking PowderBaking Powder
All Purpose FlourAll Purpose Flour
SaltSalt
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WhiskWhisk
BowlBowl
2
Add butter. Using your fingertips, blend until pea-size lumps form.
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ButterButter
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.
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ButtermilkButtermilk
ChivesChives
DoughDough
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BowlBowl
4
Transfer dough to a floured work surface and pat into a 3/4"- to 1"-thick round.
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DoughDough
5
Cut out rounds with a 2" biscuit cutter or small glass. Gather dough and repeat patting and cutting.
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BiscuitsBiscuits
DoughDough
6
Transfer to a parchment-lined rimmed baking sheet; brush with egg.
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EggEgg
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Baking SheetBaking Sheet
7
Bake biscuits until golden brown, 25-30 minutes.
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BiscuitsBiscuits
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OvenOven
8
Serve warm or at room temperature. DO AHEAD: Biscuits can be made 8 hours ahead.
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BiscuitsBiscuits
9
Let cool completely and store airtight at room temperature.
10
Divide soup among bowls and top with biscuits.
Ingredients you will need
BiscuitsBiscuits
SoupSoup
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BowlBowl
DifficultyExpert
Ready In45 m.
Servings8
Health Score13
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