INGREDIENTS
5 lb
chicken thighs
4 tsp
vegetable oil
4 tbsp
butter
4
carrots
2 ribs
celery
1 large
onion
6 tbsp
unbleached flour
1/4 cup
sherry
4 1/2 cups
chicken broth
1/4 cup
milk
1 tsp
thyme leaves
2
bay leaves
1 cup
peas
3 tbsp
parsley leaves
2 cups
unbleached flour
1 tbsp
baking powder
1 tsp
table salt
1 cup
milk
3 tbsp
reserved chicken fat