INGREDIENTS
2 lbs
chicken thighs
2 tsp
olive oil
2 tbsp
butter
2
carrots
1
celery stalk
1/2 cup
onion
1 tsp
thyme leaves
1/2 tsp
ground sage
1 serving
salt and pepper
1
garlic clove
3 tbsp
flour
1/4 cup
chicken broth
2 cups
chicken broth
1/4 cup
milk
1/4 cup
cream
1/2 cup
peas
1 serving
parsley
1 cup
flour
2 tsp
baking powder
1/2 tsp
salt
1/2 cup
milk
2 tbsp
butter