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The thighs are cleaned, washed, drained well in a strainer and then fried in a pan with the lid on both sides, until lightly browned and penetrated.
When they are ready, take them out of the pan, place them on a plate and leave them to wait.
Peel onions and garlic, wash, chop and lightly fry in the same pan in which the thighs were fried.
Put the thighs in the pan, add the vegetable soup, or concentrated soup, cover the pan with a lid and leave the preparation on medium heat to penetrate. Turn the thighs on both sides.
Separately, add the starch to the cream, season with: salt, pepper and spices for chicken. Homogenize and then thin with vegetable soup (concentrated soup).
Add the cream sauce to the pan with the thighs and let the mixture simmer for another 4-5 minutes, stirring occasionally, so that it does not stick to the bottom of the bowl.
Meanwhile (or even before) prepare dumplings from an egg, salt and semolina. Boil the dumplings in a previously prepared vegetable soup, or in concentrated soup, and when they are cooked, add them to the pan with the thighs, or keep them separate, until they are put on the plate, with the sauce and the chicken.
Lightly fry the thighs, over low heat, in the pan with the lid on, until they penetrate and lightly brown.
Do not fry the onion and garlic hard, so that they do not burn and become bitter, but only harden them until they soften and have a pleasant taste.
You can use vegetable soup (concentrated soup) in which you make dumplings. To do this, you must prepare them beforehand and place them in a covered bowl, so that they remain warm until they are ready to serve.
Use food starch only if you want the sauce to be thicker, but then you will have to watch the pan carefully so that it does not stick to the bottom.
Once cooked, the dumplings can be added to the pan with the thighs, when removed from the heat, or kept separately until ready to serve.