Petit Veil and chicken stewed in cream

Cut the chicken thighs into bite-sized pieces, sprinkle with salt and white pepper and leave for about 3 minutes to allow the flavor to blend.

Heat a pot with olive oil and add the chicken thighs, which are thinly sprinkled with flour, and grill them.

Frill, turn it over halfway through, until the surface is slurping, add the sofrite and petit veil, and fry for another 5 minutes.

Add 100cc of white wine and broth and turn it low, then bring to a boil and add 100cc of broth and simmer for about 10 to 15 minutes.

Add the fresh cream and 160cc of bouillon and simmer for another 20 minutes.

To finish off, add milk to adjust the amount of looseness and remove from the heat. Serve in a bowl and it's finished.