Chicken paprika

• 1.2 kg chicken sliced
• 2 yellow onions sliced
• 3 garlic cloves peeled and crushed
• ½ L veal stock
• 250 ml liquid cream
• 2 tbsp vegetable oil
• 2 tbsp powdered paprika
• 2 tbsp chopped parsley
• Dijon mustard
• Salt and pepper

Set the thermostat to 130°C in Sauté mode. Heat the oil and sauté the onions without browning.

Add the chicken seasoned with salt and pepper, garlic cloves and paprika. Sauté for 2 to 3 minutes. Set the thermostat to 100°C in Simmer mode.

Add the veal stock and liquid cream and leave to simmer for 20 minutes. At the end of the cooking, add the chopped parsley and mustard. Serve hot.