INGREDIENTS
8 oz
Chicken thighs, boneless skinless
1
Bay leaf
3
Carrots
2
stalks Celery
8 oz
Cremini mushrooms
3 cloves
Garlic
1
Onion
2 tbsp
Parsley, fresh leaves
1
sprig Rosemary
1/2 tsp
Thyme, dried
4 cups
Chicken stock
1/4 cup
All-purpose flour
1
Kosher salt and freshly ground black pepper
1 tbsp
Olive oil
2 tbsp
Butter, unsalted
1/2 cup
Half and half