30 g flour
1 bouquet garni
1 clove of garlic
salt and pepper
1 In a frying pan, lightly fry the remaining chicken in olive oil. Add the chopped onions.
2 When everything is well browned, add the flour to make a roux.
3 Lay the chicken stock slowly, stirring well. When the sauce becomes fluid but still a little thick, add a bouquet garni and a clove of garlic.
4 Add the potatoes. Cover the pan and simmer over a good half hour.
– If you do not have any leftover chicken, you can make this recipe with chicken cutlets cut into pieces.
– You can add some fresh mushrooms from Paris.
– If you want to improve your sauce, you can share the broth by cutting it with a little wine that will accompany your dish.
– Top of the top …. you add a good spoon of cream in the end! Enjoy your meal !