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Active Time : 45 minutes
Total Time : 1 hour 15 minutes
Makes 4 to 6 servings
2 1/2 pounds boneless skinless chicken thighs, cubed
Coarse kosher salt and freshly ground black pepper
2 tablespoons canola oil
1/4 cup dry white wine
2 onions, coarsely chopped
2 carrots, cut into 1/2-inch rounds
2 stalks celery, diced
2 1/4 cups all-purpose flour
4 garlic cloves, finely chopped
4 cups chicken stock, preferably homemade
2 cups water
1 tablespoon baking powder
1 teaspoon fresh thyme leaves, plus more for serving
1 cup milk
3 tablespoons unsalted butter
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