1 1/2 Cup(s) all purpose flour
2 Teaspoon(s) baking powder
1/2 Teaspoon(s) salt
1/2 Teaspoon(s) freshly ground black pepper
2 Tablespoon(s) melted butter
1/2 Cup(s) milk
5 bone-in chicken thighs
4 Cup(s) chicken broth
1 Cup(s) water
1 onion, white
Combine dry ingredients: flour, baking powder, salt, pepper in a large bowl.
Mix melted butter and milk together, then add to the dry ingredients.
Stir until loosely incorporated.
Turn the dough out onto a lightly floured mixing board.
Form into a ball and place in a covered bowl to rest for up to a day.
Pat dry the chicken thighs on a baking sheet. Season with pepper.
Melt a tablespoon of butter in a large pot. Place the thighs skin-side down in the pot. Brown both sides, about 5 minutes per side.
Add the broth and water to the pot. Cut the onion and celery stalk in half and add to the pot.
Simmer for about 25 minutes until the chicken is tender.
Discard the onion and celery.
Transfer the chicken to a plate and let cool.
Flour a board and roll out the pastry ball.
Roll into a 1 foot square.
Cut into one inch strips and then into diamonds.
Bring the broth up to a boil and add the pastry.
Cover and cook on low for about 15 minutes.
Shred the chicken from the thighs into bite-sized pieces.
Add the shredded chicken to the broth. Taste and season with pepper and salt.