For 4 servings

4 chicken thighs 1 bunch of greens 10 peppercorns

75g cream 100g vinegar 2 egg yolks 1 tsp flour 2 tbsp sugar 1 tsp mustard powder salt, white pepper 2 stalks celery 2 spring onions 2 tbsp lemon juice

Celery leaves and spring onion for decoration

Roughly chop the greens and put them in a pot with the thighs and pepper. Pour water until everything is covered and simmer for about 45 minutes.

Take the poultry out of the broth and shred it, put the meat in a cold place. You don't need the skin and bones here. Strain the broth through a sieve.

Mix 75g of the broth with cream, vinegar, egg yolks, flour, sugar and mustard powder and simmer the dressing while stirring until thick. Season to taste with salt and pepper. Let the dressing cool.

Finely slice the celery and green onions. Mix both with the chicken salad and season with lemon juice.

Serve with celery greens and scallions.