This recipe is a good way to use the leftover meat after preparing a bullion.

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- cooked chicken legs or wings: 450 g - onion: 175 g (1 big or 2 medium) - sour cream 18%: 400 g - sweet cream 12%: 50 ml - butter: 2 tbsp - parsley (as decoration): 2 tbsp - salt and pepper

1. Chop onions and fry them in butter on the pan until golden brown. 2. Add sour and sweet creams and stir for about 5 minutes. 3. Add salt and pepper. 4. If chicken isn't warm, then add it to the sauce, lower the heat and cover the pan. After 5 minutes turn the chicken and wait another 5 minutes. Serve with potatoes.