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Ingredients
US|METRIC
4 SERVINGS
- 4 1/2 lb. boneless, skinless chicken breasts
- 2 1/2 tsp. kosher salt (more as needed)
- 1/2 tsp. freshly ground black pepper (more as needed)
- 3 cups chicken stock
- 1 cup white wine
- 2 cloves garlic (smashed and peeled)
- 1 bay leaf
- 1 sprig thyme
- 1 sprig rosemary
- 2 leeks (thinly sliced)
- 1 shallot (thinly sliced)
- 1 cup unsalted butter (18 tablespoons, chilled, divided)
- 3 1/2 cups all purpose flour (divided)
- 1 cup heavy cream (more as needed)
- 2 small carrots (peeled and diced, 1¼ cups)
- 1 medium potato (peeled and diced, 1¼ cups)
- 1 cup frozen peas (optional)
- 1 1/2 tsp. grated lemon zest (finely, from 1½ lemons)
- 1 Tbsp. baking powder
- 1 1/2 cups buttermilk
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