Nutrition

Ingredients

• 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)

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 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.

Original Source

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