INGREDIENTS
3 1/2
lbs Chicken thighs, bone-in skin-on
2
Bay leaves
2
Carrots, medium
1 tbsp
Dill, fresh
1
Fennel, small bulb
2 cloves
Garlic
3
sprigs Italian parsley, fresh
1 tbsp
Italian parsley, fresh
1
Onion, large
1
Parsnip
4
sprigs Thyme, fresh
2 tbsp
Thyme, fresh
4 1/2 cups
Chicken broth
1 tbsp
Baking powder
1/2 tsp
Baking soda
1/4 tsp
Black pepper, freshly ground
42 tbsp
Flour
3/4 tsp
Kosher salt
1
Kosher salt and freshly ground black pepper
2 tbsp
Vegetable oil
10 tbsp
Butter, unsalted
3/4 cup
Buttermilk
1/2 cup
Sherry, dry