2 1/2 cups all-purpose flour
8 ounces (2 sticks) unsalted butter, cut into 1/2-inch cubes
1/4 cup finely grated Parmesan
Pinch of salt
8 tablespoons ice water
3 pounds bone-in, skin-on chicken thighs, rinsed and patted dry
2 tablespoons olive oil
1/2 teaspoon granulated garlic
1/2 teaspoon paprika
Kosher salt and ground black pepper
6 tablespoons unsalted butter
1 large onion, chopped finely
Kosher salt and ground black pepper
3 medium carrots, peeled and cut crosswise into 1/4-inch pieces
1 small bulb fennel, cut into quarters and sliced crosswise into 1/4-inch pieces
1 parsnip, peeled and cut crosswise into 1/4-inch pieces
4 cloves garlic, minced
6 tablespoons all-purpose flour
1/4 cup dry sherry
4 cups chicken stock, plus additional as needed for thinning the sauce
1/4 cup milk
3/4 cup frozen peas
3 tablespoons finely chopped fresh Italian parsley leaves
2 teaspoons chopped fresh thyme leaves
All-purpose flour, for dusting
1 large egg, for egg wash
KATHY F.
This is the absolute best recipe. We have made it several times. The Parmesan cheese in the crust takes it over the top!
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