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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.