sautee chicken thighs in a pot, then pull them out, and sautee some onions in the juices. Throw some sherry in with the onions to deglaze the pot. Add a little bit of butter, then stir in flour to make a roux. Slowly add milk, stirring so that you don't get lumps until you have about half as much soup as you want. Then add roughly the same amount of chicken stock, and some salt, pepper, oregano and basil. Put the chicken back in, and mix in some heated up frozen veggies, or, if you're not in a hurry, real vegetables. Serve with big slabs of bread.
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sautee chicken thighs in a pot, then pull them out, and sautee some onions in the juices. Throw some sherry in with the onions to deglaze the pot. Add a little bit of butter, then stir in flour to make a roux. Slowly add milk, stirring so that you don't get lumps until you have about half as much soup as you want. Then add roughly the same amount of chicken stock, and some salt, pepper, oregano and basil. Put the chicken back in, and mix in some heated up frozen veggies, or, if you're not in a hurry, real vegetables. Serve with big slabs of bread.
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