Serves 4

3–4 chicken thighs
2l water
1–2 carrots
2 onions
1 tbsp butter
4 tsp flour
2dl single or whipping cream
200g smoked cheese
salt
black pepper
chopped parsley

Place the chicken thighs in cold water and bring to the boil, remove the froth and leave to simmer on a medium heat for about 30 minutes. Remove the thighs from the broth. Peel the carrots and grate coarsely. Peel and slice the onions finely. Melt butter in a frying pan to sauté the carrots and onions, then add flour and allow to heat through.

Pour into a pot and cook for about 10 minutes at a moderate temperature. Add cream and chopped chicken, bring to the boil. Add diced smoked cheese, season with salt and pepper. Mix well until the cheese is melted. Sprinkle chopped parsley on top.

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Tags: butter, cheese, single cream