Ingredients:

  • 2 lbs bone in, skin on chicken thighs
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 large yellow onion, finely diced
  • 3 large carrots, peeled and sliced into rounds
  • 2 stalks celery, sliced
  • 4 cloves garlic, minced
  • 1/4 cup all purpose flour
  • 6 cups chicken stock
  • 1/2 cup heavy cream
  • 1 tsp dried thyme
  • 1 bay leaf
  • 0.5 tsp cracked black pepper
  • 1 tsp salt
  • 2 cups all purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp salt
  • 2 tbsp fresh parsley, finely chopped
  • 6 tbsp cold unsalted butter, cubed
  • 1 cup cold buttermilk

Instructions:

  1. In your large pot, heat the 1 tbsp olive oil and 2 tbsp unsalted butter over medium high heat. Place the 2 lbs bone in, skin on chicken thighs skin side down. Sear for 6 minutes until the skin is golden and releases easily. Flip and cook for 2 more minutes, then remove to a plate.