2 garlic cloves, crushed
2 onions, finely chopped
chopped fresh flatleaf parsley or chives, to serve
1.25 litres/2 pints hot chicken stock, made with 2 chicken stock cubes
65²µ/2ΒΌ΄Η³ϊ plain flour
salt and freshly ground black pepper
1 tsp dried mixed herbs
ΒΌ tsp ground turmeric (optional)
2 tbsp sunflower or vegetable oil
5 tbsp milk or single cream
4 chicken thigh fillets, boneless and skin removed (see Tip)