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Ingredients
US|METRIC
4 SERVINGS
- 3,250 grams chicken thigh fillets (no skin or bone)
- 1.5 liters chicken stock (homemade is best)
- 65 grams butter
- 2 large carrots (cut into pieces)
- 3 stalks celery (cut into pieces)
- 1 white onion (chopped)
- 1/4 cup plain flour
- 2 garlic cloves (finely chopped)
- 1 bay leaf
- 1/4 cup dry sherry
- 1/2 cup cream
- 1 Tbsp. chopped chives
- 1 Tbsp. thyme (chopped)
- salt
- pepper
- chopped chives (extra, to serve)
- 2 Tbsp. chopped chives
- 1 Tbsp. tarragon (chopped)
- 1 1/4 cups plain flour
- 2 tsp. baking powder
- 1/4 tsp. soda (bicarb)
- 200 mL buttermilk
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