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vegetable oil skin kosher salt carrots celery root onion only butter all-purpose white wine low-sodium thyme rosemary bay leaves sherry vinegar flour kosher salt baking powder cold unsalted butter buttermilk Creme Fraiche fresh chives egg
Viewed: 25 - Published at: 3 years agoIngredients
- 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 creme fraiche or sour cream
- 2 tablespoons chopped fresh chives
- 1 large egg, beaten to blend
Method
- 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.
- 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.
- 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.
- 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.
- Return shredded chicken to soup. Add 1 1/2 teaspoons vinegar. Season with salt, pepper, and more vinegar, if desired. DO AHEAD:
- Whisk flour, salt, and baking powder in a large bowl. Add butter. Using your fingertips, blend until pea-size lumps form. Add buttermilk, creme fraiche, 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.
- 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.
- Bake biscuits until golden brown, 25-30 minutes. Serve warm or at room temperature. DO AHEAD:
- Divide soup among bowls and top with biscuits.
