INGREDIENTS
4
Chicken breast halves (about 1 1/4 pounds, boneless skinless
6
Chicken thighs, boneless skinless
1
Bay leaf
4
Carrots (about 3/4 pound), medium
2
Celery stalks, cut into 1/4-inch pieces
3/4 cup
Flat-leaf parsley, fresh
1
Garlic clove
1 tbsp
Lemon, zest
1
Onion, medium
2 tbsp
Shallot
1 tsp
Thyme, fresh
1 1/2 cups
Chicken stock, homemade or low-sodium store-bought
3/4 cup
All-purpose flour
1 tsp
Baking powder
3/8 cup
Cornmeal, yellow
1
Salt, Coarse
1 1/2 tbsp
Butter, unsalted
1/2 cup
Milk, low-fat 1 percent
2 tbsp
Parmesan cheese