Ingredients:
• 2 (12 oz) bone-in split chicken breasts, skin removed and reserved, trimmed
• salt, pepper
• 1 TB spoon water
• 1 lb onion, chopped
• 2 TB spoons butter
• 1/2 cup flour
• 1/3 cup sherry
• 8 cups chicken broth
• 12 oz potatoes, peeled and cut into 3/4-inch pieces
• 3 carrots, peeled and cut into 1/2 inch pieces
• 3 springs fresh thyme
• 1 bay leaf
• 1/2 cup heavy cream
• 3 TB spoons minced fresh chives
Directions:
• Season chicken with salt and pepper.
• Place water and chicken skin in Dutch oven and cook over medium-low heat with lid slightly ajar until enough fat has rendered from skin to coat bottom of pot, about 7 minutes.
•Uncover pot, increase heat to medium, and continue to cook until skin has browned, about 3 minutes, flipping skin halfway through cooking.
• Add onion and butter and cook until onion is just softened, about 3 minutes.
• Stir in flour and cook for 1 minute.
• Stir in sherry and cook until evaporated, about 1 minute.
• Slowly whisk in broth until incorporated.
• Add potatoes, carrots, thyme springs, bay leaf, and chicken and bring to boil.
• Reduce heat to medium-low and simmer, uncovered, until chicken registers 160 degrees, 20 to 25 minutes.
• Transfer chicken to plate and let cool for 20 minutes.
• While chicken cools, continue to simmer soup for 20 minutes.
• Discard chicken bones and shred meat into 1 inch pieces.
• Discard chicken skin, thyme springs, and bay leaf.
• Off heat, stir in cream and chicken.
• Season with salt and pepper to taste.
• Sprinkle individual portions with chives and serve.
