INGREDIENTS
400 g
Chicken thighs, boneless skin-on
200 g
Button mushrooms
100 g
Carrots
1/2 cup
Green peas, frozen
110 g
Onions
1/2 tsp
Thyme, fresh
1 1/3 cups
Chicken stock
7 1/2 g
Baking powder
3 g
Baking soda
1/4 tsp
Black pepper, ground
163 g
Flour
5 g
Granulated sugar
1/4 tsp
Salt
1 1/2 g
Salt
1 tbsp
Olive oil
99 3/4 g
Cultured unsalted butter
2/3 cup
Milk
2/3 cup
Yogurt, plain
2 tsp
Sherry, dry