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First take the boneless chicken thighs and cut them into bite-size pieces, season with salt and pepper, then dice the onion and celery.
Add a large piece of butter to the pan and then add olive oil, fry the chicken until golden brown on the surface, then add the onion and celery to the chicken fat and fry together with three bay leaves, when the onion is also a little browned, add it flour, add chicken broth and chicken and simmer for ...
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