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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 crème fraîche or sour cream', '2 tablespoons chopped fresh chives', '1 large egg', 'beaten to blend']

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: Soup can be made 2 days ahead. Let cool slightly; chill until cold. Cover and keep chilled. Reheat before serving.
Whisk flour, salt, and baking powder in a large bowl. Add butter. Using your fingertips, blend until pea-size lumps form. Add buttermilk, crème fraîche, 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: Biscuits can be made 8 hours ahead. Let cool completely and store airtight at room temperature.
Divide soup among bowls and top with biscuits.

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