Spices: salt, pepper, thyme to taste
Fry the onion with carrots and spices and add the chopped chicken legs. Thoroughly fry the files together and pour in white wine and mustard. Cook until the wine evaporates. Pour over the vegetable stock and add the mung beans. Boil it for about 25 minutes, season with salt and pepper.
Soligrano wishes you Bon Appetit!
Author of the recipe: Chef Kolumna Park.
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