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[Preety_India]

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[ArcticGong]

Now you!
Start by chopping and frying vegetables, roughly 2-3 yellow onions

2 carrots

4 stalks celery

Fry these on medium heat so that it does not burn. When the onion is transparent, you are pretty good at it. It should take about 10-15 minutes. Once you have come to this, add the garlic. Here you can have quite a few gaps. About 6-8 st. Maybe even more. Leave these in the pan for a few minutes only. If the garlic is burnt, it becomes quite bitter. This forms the basis of the pot and here it may be worth putting a little effort.

Then pour this into a saucepan and bring to a boil. I usually pour on some water. But not more than what is needed so that there is not too much water in it. Then you start with the chicken. Preferably use thighs, but regular fillets also work. Cut into as large pieces as you want and salt and pepper. Fry so that they have a nice surface. However, they do not have to be cooked through because they will still boil later.
Then you pour the chicken into the pot

(add turkeybacon or pork bacon if you want). Dice the meat fry it and then add to the pot

Feel free to pour about 2 dl white wine into the frying pan so that it heats up. Then pour it into the pot. Scrape out the frying pan so that you get the flavors that are there. If you do not have white wine, you can skip this. But instead do this with water then so that you get the flavors. Add a couple of dl cream,

about a tablespoon of Dijon mustard and 2-4 dice with chicken broth.

Season with tarragon and bay leaves. You can have thyme too, but I think it's better without. These measurements are a bit difficult and vary. But you balance acidity, sweetness, saltiness, umami with these. Start a little low and feel ahead. I usually let this boil for about an hour. But at least half an hour. You see when the chicken gets a good consistency. Ideally, however, the chicken should not boil

Feel free to add chopped parsley to this if available

served with rice with or potatoes