INGREDIENTS
2 1/2
lbs Chicken breasts or thighs, boneless skinless
4
Carrots
3
stalks Celery
1 cup
Corn kernals, fresh or frozen
3 cloves
Garlic
1/2 cup
Peas, fresh or frozen
2 tbsp
Sage, fresh
1 tbsp
Thyme, fresh leaves
1
White onion, large
2 cups
Chicken stock
1 1/2 tsp
Baking powder
1/2 cup
Cornmeal, yellow
1 cup
Flour
4
Rounded tbsp flour
1 pinch
Salt and pepper to season
2 tbsp
Sugar
3 tbsp
Olive oil
1/3 cup
Butter
2/3 cup
Milk
1/2 cup
Water