1 cup has. soup (15 ml) olive oil
1/2 pound (227 gr) boneless, skinless chicken thighs, cut into 1-inch pieces
Salt and black pepper
2 tbsp. has. soup (30 ml) butter
3 cloves garlic, minced
1 basket (227 g) cremini mushrooms, sliced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1/2 tsp. has. tea (2.5 ml) dried thyme
1/4 cup (60 ml) all-purpose flour
4 cups (1 L) chicken broth
1 bay leaf
1/2 cup (125 ml) 35% cream
2 tablespoons. has. soup (30 ml) chopped fresh parsley leaves
1 sprig of rosemary
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