INGREDIENTS
2
Chicken breasts, bone-in skin-on
1/2 cup
Carrots
1/2 cup
Celery
1 tbsp
Dill
1 tbsp
Parsley
1/2 cup
Peas, frozen
1/4 tsp
Thyme, dried
1 tbsp
Thyme, fresh
1 cup
Yellow onion
4 cups
Chicken broth
1 dash
Worcestershire sauce
1 tbsp
Baking powder
1/4 tsp
Baking soda
2 tbsp
Cornstarch
2 cups
Flour
1 tsp
Salt
1
Salt and pepper
6 tbsp
Butter
2/3 cup
Gruyere cheese, grated
1/4 cup
Heavy cream
1 cup
Milk
1/3 cup
White wine, dry
2 tbsp
Water