Chicken and Biscuits

Ingredients

• 0.8 teaspoon double-acting baking powder 
• 2  bay leaves 
• 0.8 cup buttermilk 
• 1 lb carrots peeled cut into 2" pieces
• 12 ounces celery root peeled cut into 1/2" pieces
• 2 tablespoons crème fraîche sour
• 1 cup wine dry white
• 1 large eggs beaten to blend
• 2.3 cups flour all-purpose plus more
• 2 tablespoons chives fresh chopped
• 2 teaspoons kosher salt 
• 1  leek white chopped
• 4 cups chicken broth low-sodium
• 1 medium onion chopped
• 1 sprig rosemary 
• 1.5 teaspoons sherry vinegar ()
• 4 sprigs thyme leaves 
• 1.5 pounds chicken thighs bone-in
• 0.5 cup butter unsalted cold cut into 1/2" cubes (1 stick)
• 2 tablespoons vegetable oil 

Equipment

• bowl
• baking sheet
• oven
• whisk
• pot

Directions

1. Preheat oven to 400°F.
2. Heat oil in alarge pot over medium-high heat. Seasonchicken with salt and pepper. Cook skin sidedown until skin is golden, 8-10 minutes;transfer to a plate.
3. Carefully drain all but 2 tablespoons fat frompot.
4. Add carrots, celery root, onion, andleek; stir frequently until softened andbeginning to brown, 8-10 minutes.
5. Add butter; stir until melted.
6. Add flourand stir constantly until well blended, about2 minutes.
7. Add wine and 1/2 cup water. Bringto a boil; reduce heat and simmer until liquidis reduced by half, 5-8 minutes.
8. Add chicken, broth, thyme, rosemary,and bay leaves. Bring to a boil; reduce heat.Simmer until chicken is fork-tender, 35-40minutes.
9. Transfer chicken to a plate.
10. Letcool slightly; shred meat, discarding skinand bones.
11. Return shredded chicken to soup.
12. Add1 1/2 teaspoons vinegar. Season with salt, pepper,and more vinegar, if desired. DO AHEAD:Soup can be made 2 days ahead.
13. Let coolslightly; chill until cold. Cover and keepchilled. Reheat before serving.
14. Whisk flour, salt, and bakingpowder in a large bowl.
15. Add butter. Usingyour fingertips, blend until pea-size lumpsform.
16. Add buttermilk, crème fraîche, andchives. Using a fork, mix until just combined.Gather mixture into a ball and kneadin bowl just until a shaggy dough forms,3 or 4 times.
17. Transfer dough to a floured work surfaceand pat into a 3/4"- to 1"-thick round.
18. Cutout rounds with a 2" biscuit cutter or smallglass. Gather dough and repeat pattingand cutting.
19. Transfer to a parchment-linedrimmed baking sheet; brush with egg.
20. Bake biscuits until golden brown,25-30 minutes.
21. Serve warm or at roomtemperature. DO AHEAD: Biscuits can bemade 8 hours ahead.
22. Let cool completelyand store airtight at room temperature.
23. Divide soup among bowls and top withbiscuits.