Put the chicken wings, onion, chicken stock, bay leaf, thyme, salt and pepper in the crockery pot. Cover and cook on the low setting for six to eight hours. Remove the chicken wings nd the bay leaf. Sauce the onions in the butter in a large frypan until the onions are golden
brown. Stir in the flour and mustard and one cup of the liquid from the crockery pot. Stir until smooth and thick. Add the milk slowly, stirring constantly. Mix in the corinader. Pour the crockery pot and heat on the high setting for a few minutes. Serve garnished with chopped parsley. Serves 4-6.