The chicken came from roasted chicken thighs, deskinned. I removed the meat from the bones with my fingers.
I stir-fried some white onion and chopped mange tout in a little butter. Once soft, the onions were removed from the heat.
I mixed cornmeal (a dessert spoonful), water and milk in a bowl (250 mls), and added the mixture to the pan with the onions and mange tout. Bring to the boil, stirring thoroughly.
Add the chicken meat. Cook for half an hour at a medium heat, stirring every few minutes.
Add the Herbes de Provence and the chicken stock ten minutes before serving.
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