'1 chicken cut into pieces'
'1 bay leaf'
'2 cloves of garlic, cut into three pieces'
'2 carrots, cut in half'
'1 onion, cut into rings'
'salt and pepper to taste'
'6 tablespoons of all-purpose flour'
'1/3 cup heavy cream'
'6 cups of peas, cut into squares'
'5 tablespoons of melted butter or margarine'
'1 cup chopped fresh parsley'
'2 tablespoons of finely chopped onion'
'1/2 teaspoon green pepper flakes'
'1 tablespoon finely chopped celery'
'1 chicken cut into pieces'
'1 bay leaf'
'2 cloves of garlic, cut into three pieces'
'2 carrots, cut in half'
'1 onion, cut into rings'
'salt and pepper to taste'
'6 tablespoons of all-purpose flour'
'1/3 cup heavy cream'
'6 cups of peas, cut into squares'
'5 tablespoons of melted butter or margarine'
'1 cup chopped fresh parsley'
'2 tablespoons of finely chopped onion'
'1/2 teaspoon green pepper flakes'
'1 tablespoon finely chopped celery'
'Place the chicken, bay leaf, garlic, carrots, onion, and 1 tablespoon of salt in a large pot.'
'Add enough water to cover everything.'
'Bring to a boil, skimming off any foam that rises to the surface, then reduce the heat.'
'Cover the pot and simmer for 1 hour or until the chicken is tender.'
'Remove the chicken pieces and reserve the broth.'
'Peel the skin, bone the chicken, and cut it into smaller pieces.'
'Bring the reserved broth to a boil, add the bones and skin, and reduce it to 5 cups.'
'Simmer and then strain the liquid, reserving it.'
'Preheat the oven to 180°C (moderate heat).'
'Melt 5 tablespoons of butter or margarine in a saucepan and whisk in the flour.'
'Add the cream and 4 cups of reserved broth, whisking continuously.'
'Bring to a simmer, then cook for 3 minutes.'
'Mix in the peas, parsley, onion, green pepper flakes, celery, and remaining broth.'
'Season to taste, place the chicken in a greased baking dish, cover with the pea mixture, and pour the cream sauce on top.'
'Bake at moderate heat (180°C) for 45 minutes or until golden brown
Serve hot.'
