Bake in the oven for a sweet potato. Carve the chicken thighs. To separate the meat from the bones, cut the fat. Never throw anything out. In a saucepan, melt 25g butter, add the bones and scraps and fry until Golden brown. While fried peel the onion, leek, separate the white part carrots, celery, chop the stalks and leaves, garlic slice, cook fresh herbs (tarragon, rosemary, thyme). Prepare the broth. To roasted seeds to add a little carrot, a little onion, celery, garlic and half the herbs. Pour 500 ml of water. In the recipe it is recommended to use cutting and cleaning vegetables. Cook for 40-50 minutes.

While cooking the broth, cut the meat into cubes "one bite", fry until Golden brown in 25g of butter. Carrots cut into slices or, if very large, polukruzhochkami. Leek - sliced, onion - diced, mushrooms - quartered. Add the vegetables to the chicken, simmer until the vegetables are soft. Stock ready to decant. 1 Cup to infuse to the chicken, add the remaining herbs, Bay leaves and continue to simmer for 10-15 minutes. 2/3 Cup milk to dissolve the starch, mustard powder, add the remaining broth (approximately half a glass) and pour to the chicken. Season with salt and pepper to taste. Simmer for 10-15 minutes. Leave to cool.

Dough. Baked sweet potatoes peel and mash into a puree. 25g softened butter rubbed with flour, add mashed potatoes, chopped parsley, grated cheese, baking powder, salt on the tip of the knife and gradually pouring milk, knead soft dough (approximately 1/3 Cup milk). The surface of the table sprinkled with flour, roll out the dough to fit the baking dish, with a thickness of 1 cm Chicken with vegetables put into a form, from the top to close the dough. The surface coat with the egg. Bake in preheated oven for 25-30 minutes. It to cool a bit and ... Bon appetit!