Chicken And Biscuits
Serves: 2
Branson Greenfelder
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
49
Sourness
46
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 tbsps
Vegetable Oil1 medium
Onion (chopped)2.25 cups
All-Purpose Flour (plus more)1 cup
White Wine (dry)4 cups
Chicken Broth (low-sodium)4 sprigs
Thyme1 sprig
Rosemary1.5 tsps
Sherry Vinegar (or more)2 tsps
Kosher Salt3 tsp
Baking Powder3 cup
Buttermilk2 tbsps
Sour Cream (crème fraîche or)2 tbsps
Chives (chopped fresh)Directions:
1
For soup: Preheat oven to 400°F
2
Heat oil in a large pot over medium-high heat
3
Season chicken with salt and pepper
4
Cook skin side down until skin is golden, 8-10 minutes; transfer to a plate
5
Carefully drain all but 2 tablespoons fat from pot
6
Add carrots, celery root, onion, and leek; stir frequently until softened and beginning to brown, 8-10 minutes
7
Add butter; stir until melted
8
Add flour and stir constantly until well blended, about 2 minutes
9
Add wine and 1/2 cup water
10
Bring to a boil; reduce heat and simmer until liquid is reduced by half, 5-8 minutes
11
Add chicken, broth, thyme, rosemary, and bay leaves
12
Bring to a boil; reduce heat
13
Simmer until chicken is fork-tender, 35-40 minutes
14
Transfer chicken to a plate
15
Let cool slightly; shred meat, discarding skin and bones
16
Return shredded chicken to soup
17
Add 1 1/2 teaspoons vinegar
18
Season with salt, pepper, and more vinegar, if desired
19
DO AHEAD: Soup can be made 2 days ahead
20
Let cool slightly; chill until cold
21
Cover and keep chilled
22
Reheat before serving
23
Preheat oven to 400°F
24
Heat oil in a large pot over medium-high heat
25
Season chicken with salt and pepper
26
Cook skin side down until skin is golden, 8-10 minutes; transfer to a plate
27
Carefully drain all but 2 tablespoons fat from pot
28
Add carrots, celery root, onion, and leek; stir frequently until softened and beginning to brown, 8-10 minutes
29
Add butter; stir until melted
30
Add flour and stir constantly until well blended, about 2 minutes
31
Add wine and 1/2 cup water
32
Bring to a boil; reduce heat and simmer until liquid is reduced by half, 5-8 minutes
33
Add chicken, broth, thyme, rosemary, and bay leaves
34
Bring to a boil; reduce heat
35
Simmer until chicken is fork-tender, 35-40 minutes
36
Transfer chicken to a plate
37
Let cool slightly; shred meat, discarding skin and bones
38
Return shredded chicken to soup
39
Add 1 1/2 teaspoons vinegar
40
Season with salt, pepper, and more vinegar, if desired
41
DO AHEAD: Soup can be made 2 days ahead
42
Let cool slightly; chill until cold
43
Cover and keep chilled
44
Reheat before serving
45
For biscuits: Whisk flour, salt, and baking powder in a large bowl
46
Add butter
47
Using your fingertips, blend until pea-size lumps form
48
Add buttermilk, crème fraîche, and chives
49
Using a fork, mix until just combined
50
Gather mixture into a ball and knead in bowl just until a shaggy dough forms, 3 or 4 times
51
Transfer dough to a floured work surface and pat into a 3/4"- to 1"-thick round
52
Cut out rounds with a 2" biscuit cutter or small glass
53
Gather dough and repeat patting and cutting
54
Transfer to a parchment-lined rimmed baking sheet; brush with egg
55
Bake biscuits until golden brown, 25-30 minutes
56
Serve warm or at room temperature
57
DO AHEAD: Biscuits can be made 8 hours ahead
58
Let cool completely and store airtight at room temperature
59
Divide soup among bowls and top with biscuits
60
Whisk flour, salt, and baking powder in a large bowl
61
Add butter
62
Using your fingertips, blend until pea-size lumps form
63
Add buttermilk, crème fraîche, and chives
64
Using a fork, mix until just combined
65
Gather mixture into a ball and knead in bowl just until a shaggy dough forms, 3 or 4 times
66
Transfer dough to a floured work surface and pat into a 3/4"- to 1"-thick round
67
Cut out rounds with a 2" biscuit cutter or small glass
68
Gather dough and repeat patting and cutting
69
Transfer to a parchment-lined rimmed baking sheet; brush with egg
70
Bake biscuits until golden brown, 25-30 minutes
71
Serve warm or at room temperature
72
DO AHEAD: Biscuits can be made 8 hours ahead
73
Let cool completely and store airtight at room temperature
74
Divide soup among bowls and top with biscuits