Chicken and Biscuits

Name: Chicken and Biscuits
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 2 bay leaves; 177 milliliters buttermilk; 454 grams medium carrots (about , peeled, cut into 2 pieces; 340 grams small celery root (about , peeled, cut into 1/2 pieces; 2 Tbsps crème fraîche or sour cream; 237 milliliters dry white wine; 1 large egg, beaten to blend; 59 milliliters all-purpose flour; 532 milliliters all-purpose flour plus more; 2 Tbsps chopped fresh chives; 2 teaspoons kosher salt; 8 servings Kosher salt, freshly ground pepper; 1 leek, white and pale-green parts only, chopped; 946 milliliters low-sodium chicken broth; 1 medium onion, chopped; 1 sprig rosemary; 2 teaspoons (or more) Sherry vinegar; 4 sprigs thyme; 680 grams skin-on, bone-in chicken thighs; 59 milliliters (1/2 stick) unsalted butter; 118 milliliters (1 stick) cold unsalted butter, cut into 1/2 cubes; 2 Tbsps vegetable oil

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

Preheat oven to 400F.

Equipment you will use

Oven

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

Carefully drain all but 2 tablespoons fat from pot.

Equipment you will use

Pot

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

Add butter; stir until melted.

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Butter

Add flour and stir constantly until well blended, about 2 minutes.

Ingredients you will need

All Purpose Flour

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

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

Transfer chicken to a plate.

Ingredients you will need

Whole Chicken

Let cool slightly; shred meat, discarding skin and bones.

Ingredients you will need

Meat

Return shredded chicken to soup.

Ingredients you will need

Shredded Chicken

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.

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Vinegar

Pepper

Salt

Soup

Let cool slightly; chill until cold. Cover and keep chilled. Reheat before serving.

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

Add butter. Using your fingertips, blend until pea-size lumps form.

Ingredients you will need

Butter

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