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Ingredients
  • 1kg pack free-range chicken thigh, skin removed
  • 300ml dry white wine
  • 2 large onions, cut into large wedges
  • 4 celery sticks, quartered
  • 3 leeks, quartered
  • 2 sprigs thyme, plus extra leaves for sprinkling
  • 2 bay leaves
  • ½ tsp ground white pepper (optional)
  • 40g plain flour
  • 300ml pot double cream
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