INGREDIENTS
1 tbsp
olive oil
2 lb
bone-in skin-on chicken thighs
1 serving
kosher salt
4 stalks
celery
4
carrots
2
onions
2 tbsp
fresh thyme leaves
2 cloves
garlic
2
bay leaves
2 1/2 cups
flour
1 tbsp
baking powder
1/2 tsp
baking soda
6 tbsp
unsalted butter
3/4 cup
buttermilk
2 tbsp
flat leaf parsley leaves