Chicken and Pastry

Combine 1½ cups of flour with 2 teaspoons of baking powder, ½ teaspoon salt, and ½ teaspoon pepper in a large bowl. Combine ½ cup of milk and 2 tablespoons of melted butter in a separate bowl. Add the milk mixture to the flour mixture, stirring until just incorporated.

Transfer the dough to a lightly floured work surface and knead for about 1 minute. Shape the dough into a ball and return to the large bowl. Cover the bowl with plastic wrap and set aside.

Pat 2 pounds of chicken thighs dry using paper towels. Season all over with pepper.

Place the remaining 1 tablespoon of butter in Dutch oven and melt over medium-high heat. Add chicken thighs, skin side down. Cook until the skin is golden brown. Turn the chicken and continue to cook for 3-5 minutes until the second side is golden brown.

Add 4 cups of broth and 1 cup of water. Use a spatula to scrape any browned bits from the bottom of the pan. Add a halved onion and celery rib to the pot and bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes.

Roll the pastry dough into a 12-inch square, about ⅛-inch thick. Cut the dough lengthwise into 1-inch-wide strips and cut diagonally into 1-inch-wide strips to make diamond shapes.

Remove the saucepan from the heat and transfer the chicken to a plate. Leave to cool slightly. Remove the onion and celery and discard. Place the broth over medium-high heat and add pastry. Bring to a boil. Reduce the heat to low and simmer with the lid on for about 15 minutes until the pastry is tender and puffy.

While pastry cooks, shred the chicken into bite-size pieces. Discard the skin and bones.

Return the shredded chicken to the pot and cook, uncovered for 2-4 minutes, until heated through and broth has thickened slightly. Season with salt and pepper to taste and serve in large bowls.