INGREDIENTS
6
Chicken thighs (about 2 pounds), bone-in skin-on
2
Bay leaves
4
Carrots
4
stalks Celery
2 tbsp
Flat-leaf parsley, fresh leaves
2 cloves
Garlic
2
Onions
2 1/2 cups
All-purpose flour
1 tbsp
Baking powder
1/2 tsp
Baking soda
1
Kosher salt and black pepper
1 tbsp
Olive oil
6 tbsp
Butter, unsalted
3/4 cup
Buttermilk
2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme