Chicken Stroganoff

First carve the chicken, put aside the breast and the meat from the knuckles, boil the wings and the bones in water with some soup powder. Cut the meat into strips, fry all around in oil, season with salt, pepper and a little spice and remove from the pan.

In the meantime, chop the bacon and onions, quarter or halve the mushrooms depending on their size. Fry the bacon in the drippings, fry the onion and mushrooms, briefly fry the garlic paste and deglaze with chicken soup.

Add the milk, bring to a boil and simmer on low heat for a few minutes.

Add mustard, salt and pepper to taste, add finely chopped gherkins and the chicken pieces and allow to simmer briefly. Serve with pasta of your choice.

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