3 1/2 pounds bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
4 tablespoons (1/2 stick) unsalted butter
1 large onion, chopped
2 medium carrots, peeled and sliced 1/4 inch thick
1 small bulb fennel, trimmed, quartered and sliced crosswise 1/4 inch thick
1 parsnip, peeled and sliced 1/4 inch thick
2 cloves garlic, minced
10 tablespoons all-purpose flour
1/2 cup dry sherry
4 1/2 cups chicken broth
4 to 5 sprigs fresh thyme
3 to 4 sprigs fresh Italian parsley
2 bay leaves
2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 teaspoon freshly ground black pepper
3/4 cup buttermilk
6 tablespoons (3/4 stick) unsalted butter, melted
2 tablespoons finely chopped fresh thyme
1 tablespoon finely chopped fresh Italian parsley
1 tablespoon finely chopped fresh dill
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