We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Bring the chicken to a boil with the vegetables and onions, let it boil and when it is almost cooked, cut the garlic, put a pan on the fire and melt the butter.
Put the garlic to harden and add the flour, fry it very little and add little by little the soup in which the chicken was cooked, stirring quickly so that it does not become lumpy until we obtain a consistent sauce.
Add the chicken to the sauce, put the bay leaf, pepper and salt and let it simmer for another 15-20 minutes on low heat, stirring occasionally so that it doesn't stick to the bottom.
Stop the fire and add dill.
It can be served with polenta or mashed potatoes.