How to make
Put the chicken to boil in a pot with water along with the chopped carrots and celery, black pepper peppercorns and a little salt. Chop the boiled meat into pieces and strain the broth.
Sauté the chopped onion in oil, then add flour, fry it and thicken the broth with this roux. Add the meat and wine and simmer for a few minutes.
Dilute in pre-heated milk, stir for a few minutes and remove from the heat, sprinkle it with ground black pepper. Serve with chopped parsley.
