Knyshi with chicken and thick gravy

Ingredients:

Dough

• 2.5 cups premium flour + extra for working with the dough
• 1 teaspoon baking powder
• 1 teaspoon coarse salt
• 6 tbsp schmaltz (melt and cool) or neutral vegetable oil*
• 1 teaspoon distilled white vinegar

Filling

• 900 g chicken thighs with skin and bones
• 3 cups lightly salted chicken broth
• 4 cloves of garlic
• 2 large carrots, cut into large pieces
• 1 large onion, cut into pieces
• 1 parsnip, cut into large pieces
• 1 bay leaf
• 1/3 cup fresh parsley leaves, chopped
• 2 tablespoons fresh thyme leaves, chopped (about 24 sprigs)
• 0.5 cups plain breadcrumbs
• 1 large egg

Gravy

• 6 tbsp schmaltz (melt and cool) or neutral vegetable oil
• 6 tablespoons flour

Preparation:

1. Dough:
   
   In the bowl of a stand mixer, combine the flour, baking powder, and salt. Add the schmaltz, vinegar, and 0.5 cups of water. Mix with a spoon or large silicone spatula. It's okay if some of the flour remains dry at the bottom of the bowl; the dough will come together as you mix. Attach the dough hook to the stand mixer and mix on medium speed until the dough is smooth and elastic, about 8 minutes.
   
   Note *
   
   Schmaltz is rendered chicken fat. Look for it in the meat section of your grocery store..
2. Turn the dough out onto a lightly floured surface and knead it into a smooth ball, about 30 seconds. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes while you prepare the filling. The dough can be made a day ahead and refrigerated.
   
   
   When measuring flour, spoon it into a dry measuring cup and tip out any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
3. Filling:
   
   Combine the chicken thighs, chicken broth, garlic, carrots, onion, parsnips, bay leaf, half the parsley, half the thyme, and 2 teaspoons of salt in a wide, shallow saucepan and bring to a boil over medium-high heat. Cover and simmer gently until the chicken is very tender, about 1 1/2 hours.
   
   The filling can be prepared a day ahead..
4. Transfer the chicken to a plate and set aside to cool slightly, about 10 minutes. Using a slotted spoon, transfer the vegetables to a second large plate. Place a sieve over a large bowl and strain the broth; set aside for the gravy. Transfer the sieve to a plate to avoid staining the counter, and set the vegetables and broth aside. Rinse the pan and return it to the stove.
5. Transfer the vegetables to a large bowl and discard the bay leaf. Mash the vegetables with the back of a fork. Remove the chicken from the bones and discard the skin. Finely chop the chicken and add to the vegetable mixture. Add the breadcrumbs, remaining parsley, and thyme. Season generously with salt and pepper.
6. Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper or lightly spray with cooking spray and set aside.
7. KnyshiIn a small bowl, beat the egg with 1 tablespoon water and set aside.
   
   Divide the dough in half. On a lightly floured work surface, use your hands to form one half of the dough into a 15 cm (6 in) log. Then, using a rolling pin, roll it out into a 40 x 30 cm (16 x 12 in) rectangle. The dough will be very thin. Trim the sides if necessary to prevent the edges from becoming too thick and uneven.
8. Place the dough so the long sides are parallel to the edge of the table. Form half of the filling into a log measuring 40 x 5 cm. Transfer the filling to the dough, 2.5 cm from the bottom edge. Gently stretch the dough over and around the filling. It's okay if the dough tears a little at this point; you'll be rolling it into a roll. Then continue rolling the filling in the dough. Make slits in the roll at 5 cm intervals, then cut it into 8 segments.
   
   Knyshi should be baked on the same day you form them..
9. Working with one section at a time, turn the piece so that one cut side is facing up, pinch and smooth the top to seal it. Flip it over so that the other cut side is facing up, pinch and smooth that side to seal it as well. Place the resulting knysh, sealed side down, on one of the prepared baking sheets, then flatten it lightly with your hand. Repeat with the remaining roll sections, dough, and filling to form all the knysh (you can freeze them at this point).
   
   

   Freezing Tips

   
   The knishes can be formed and frozen without baking for up to 1 month, arranged in a single layer in an airtight container. To bake the frozen buns, brush them with beaten egg and increase the baking time to approximately 1 hour 15 minutes.
10. Place the knyshes on baking sheets, spacing them about 2.5 cm apart. Lightly brush the tops and sides with beaten egg. Bake, rotating the baking sheets halfway through, until golden brown, 45-50 minutes. Let cool for 15 minutes and serve.
11. Knyshi can be served hot, warm or at room temperature with sour cream.
    
    Gravy:
    
    While the knishes are baking, melt the schmaltz in a large saucepan over medium-high heat. Add the flour and cook, stirring, until the mixture is fragrant but not darkened, about 1 minute. Stir in the reserved chicken broth and cook, stirring constantly and making sure to scrape down the sides and corners of the pan, until the gravy begins to thicken, about 1 minute. Cook the gravy over medium heat, stirring occasionally and whisking around the sides and corners of the pan to prevent scorching, until it is thick enough to coat the back of a spoon, about 10 minutes. Season lightly with salt if needed. Serve warm with the knishes.