Chicken And Biscuits

• 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

1. Preheat oven to 400u0b0F. 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.
2. 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.
3. 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.
4. 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.
5. Return shredded chicken to soup. Add 1 1/2 teaspoons vinegar. Season with salt, pepper, and more vinegar, if desired. DO AHEAD:
6. 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.
7. 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.
8. Bake biscuits until golden brown, 25-30 minutes. Serve warm or at room temperature. DO AHEAD:
9. Divide soup among bowls and top with biscuits.

vegetable oil, skin, kosher salt, carrots, celery root, onion, only, butter, allpurpose, white wine, lowsodium, thyme, rosemary, bay leaves, sherry vinegar, flour, kosher salt, baking powder, cold unsalted butter, buttermilk, crueme fraueeche, fresh chives, egg

Taken from www.epicurious.com/recipes/food/views/chicken-and-biscuits-51149130 (may not work)