One-Pan Herbed Chicken and Biscuits

• portionen: 4 servings
• gesamtzeit: 1 hour 45 minutes

Zutaten

¼ cup extra-virgin olive oil

1 lb. ground chicken

2 medium onions, thinly sliced

4 celery stalks, cut crosswise on a diagonal 1" thick

2 medium carrots, peeled, halved lengthwise, cut on a diagonal1" thick

6 garlic cloves, finely grated

¼ cup (31 g) all-purpose flour

2 cups low-sodium vegetable broth

½ cup dry white wine

⅔ cup heavy cream

1 Tbsp. plus 1½ tsp. Dijon mustard

1 Tbsp. finely grated lemon zest

1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, plus more

¾ tsp. freshly ground pepper, plus more

2 tsp. baking powder

1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt

½ tsp. baking soda

2 cups (250 g) all-purpose flour, plus more for surface

½ cup (1 stick) chilled unsalted butter, cut into pieces

1¼ cups sour cream (from a 16-oz. container)

¾ cup finely chopped dill, plus more for serving

Heavy cream (for brushing)

Anweisungen

Place a rack in middle of oven and preheat to 375°. Heat ¼ cup extra-virgin olive oil in a large high-sided ovenproof skillet, rondeau, or medium Dutch oven over medium-high. Add 1 lb. ground chicken and press into an even layer. Break up into marble-size pieces with a wooden spoon; cook, mostly undisturbed, until deeply browned underneath, 6–9 minutes. Add 2 medium onions, thinly sliced, 4 celery stalks, cut crosswise on a diagonal 1" thick, and 2 medium carrots, peeled, halved lengthwise, cut on a diagonal 1" thick, and cook, stirring often, until onions are tender and carrots and celery are slightly tender, 10–14 minutes.

Add 6 garlic cloves, finely grated, and ¼ cup (31 g) all-purpose flour and mix until chicken and vegetables are coated and no pockets of dry flour remain. Stirring constantly, gradually pour in 2 cups low-sodium vegetable broth and ½ cup dry white wine, then stir in ⅔ cup heavy cream, 1 Tbsp. plus 1½ tsp. Dijon mustard, 1 Tbsp. finely grated lemon zest, 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, and ¾ tsp. freshly ground pepper. Bring to a simmer and cook until gravy is thick enough to coat a spoon, about 2 minutes. (It’s okay if gravy is a tad loose; it will thicken up more in the oven.) Remove from heat. Taste and season with more salt and pepper if needed. Let cool slightly.

While the gravy is cooling, whisk 2 tsp. baking powder, 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, ½ tsp. baking soda, and 2 cups (250 g) all-purpose flour in a large bowl. Add ½ cup (1 stick) chilled unsalted butter, cut into pieces, and rub into dry ingredients with your fingers until it completely disappears. Add 1¼ cups sour cream (from a 16-oz. container) and ¾ cup finely chopped dill and mix just until a shaggy dough forms.

Transfer dough to a lightly floured surface; knead a few times just to bring together (it will still be shaggy). Pat into a 7"-diameter disk. Cut into 8 wedges and arrange over gravy in pan, spacing evenly apart. Brush tops of biscuits with heavy cream. Set pan on a baking sheet; bake until biscuits are deeply browned and gravy is bubbling around edges, 55–65 minutes. Remove from oven and top with more dill to serve.