I washed the chicken legs and portioned them into 2. I cut the onion into small pieces, grated the carrot and put them in a pan with the oil. After they softened, I put the thighs and a little water to cover them and left them to boil over low heat. Take the foam with a spatula and continue boiling. After they boiled well, I mixed the cream in a bowl with a teaspoon of flour, then I put the soup in the pan and dissolved it well then I poured it over the thighs and let it boil for a few more minutes. Put a little parsley on top, when serving.
We served it with polenta, but it goes very well with a garnish of natural potatoes with bread.