1 1/2 kg of chicken thighs, with bone
1 liter of water
2 tablespoons of salt
One large onion, finely chopped
5 grams of pepper
One sprig of rosemary
One handful of parsley
For the gravy
1 tablespoon of butter
2 tablespoons of all-purpose flour
1/2 liter of cooking broth
1 to 2 tablespoons of lemon juice
1 tablespoon of chopped fresh thyme
1 tablespoon of chopped scallions
1 tablespoon of marjoram
1 1/2 kg of chicken thighs, with bone
1 liter of water
2 tablespoons of salt
One large onion, finely chopped
5 grams of pepper
One sprig of rosemary
One handful of parsley
For the gravy
1 tablespoon of butter
2 tablespoons of all-purpose flour
1/2 liter of cooking broth
1 to 2 tablespoons of lemon juice
1 tablespoon of chopped fresh thyme
1 tablespoon of chopped scallions
1 tablespoon of marjoram
Bring the water to a boil and let it simmer
Add salt to taste, onion, pepper, and rosemary
Add the chicken
Cook for 30 minutes
Add the parsley
Cook until the chicken is tender
Remove the chicken from the pot
Remove the bone and cut the chicken into slices
For the gravy, melt the butter, add the flour and mix well
Add the cooking broth and cook, stirring, until it thickens
Season with lemon juice and herbs
Serve with slices of chicken
Dish serves 3 to 4 people.
