1 tablespoon vegetable oil
1 onion, sliced
2 cloves garlic, minced
3 carrots, diced
6 stalks celery, diced
2 medium carrots, diced
1 small onion, minced
2 tablespoons olive oil
1 (15 ounce) can whole milk
1 (12 fluid ounce) can or bottle wine
1/2 cup red wine
8 ounces cornflakes cereal
Heat oil in large saucepan over medium heat. Cook onions and garlic in oil until very lightly browned. Stir in carrots, celery and carrots, and saute until carrots are tender. Pour in wine, reduce heat, cover, and simmer 15 minutes.
Add chicken; sprinkle with flour. Stir into carrots and onion mixture, giving boulevardier 3 layers of carrots. Top with cornflakes cereal. Serve.
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