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Ingredients
  • 4 chicken legs
  • 4 chicken thighs
  • 2 tsp. sea alt
  • ½ tsp. ground pepper
  • ¼ cup olive oil
  • 8 small/pearl onions, peeled and whole
  • 3 cups halved or quartered mushrooms
  • 1 cup diced white onion
  • 3 cloves of garlic, minced
  • 4 Tbsp. all purpose flour
  • 1 cup warm whole milk
  • 3 cups hot stock (chicken or vegetable)
  • 3 bay leaves
  • 4 sprigs fresh thyme
  • ½ cup dry white wine
  • 2 cups roughly chopped romaine lettuce
  • salt and pepper to taste
  • ¼ chopped fresh parsley
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