Smelt 100g butter on high heat in a big, thick-bottom saucepan/iron saucepan until the butter is foaming and turning light-brown. (Put on a lid, as it will splash a lot) and det the heat down to medium.

Put the chicken with the 4dl water in the saucepan. Make sure the water is not covering, but high up on the chicken parts.

Put on a lid and let it simmer for 10 minutes. Turn the chicken with a fork some times while they simmer.

Take out the chicken and put them in a bowl.

Cut champinons into boats, and sizzle them in a pan with butter, salt and pepper.

Put the roux, tomatopuré, soy sauce, caramel, and stock cubes in the water/butter mix the chicken were in. Bring to a boil and add salt, pepper, soy, caramel to taste. Let it boil for 5-10 min.

With your hands, clean the chicken meat from the bones and put it back into the sauce together with the cooked campingons.

Serve with rice and broccoli.