Chicken Fricassee (Pollo in Fricassea)
Instructions
Clean the chicken and pass the flame to remove any remaining hair; wash, dry and cut into pieces not too big.
Wash and scrape carrots and celery rib; wash and peel the parsley; Peel the onion and divide in half.
Put oil on the fire in an earthenware casserole, let it warm up and pour the flour, rain mixing with a wooden spoon to prevent lumps from forming.
When the flour is a little toasty, add little by little the stock, bringing it to a boil, and put us in the saucepan the carrot, celery, parsley and onion.
Cook for 7-8 minutes and ask yourself the chicken pieces; then add salt and pepper and simmer for 30 minutes.
Beat egg yolks in a bowl with the juice of half a lemon.
When the chicken is cooked, remove the saucepan from heat, collect with a fork and remove odors.
Then, stirring quickly, pour on chicken egg yolks, which won't have to cook but form a smooth and thick cream.
Accommodate shortly the chicken pieces on a previously warmed serving dish, pour over the cooking and serve at the table piping hot.
Ingredients and dosing for 4 persons
- 1 1200 g chicken
- 2 egg yolks
- 1 carrot
- == 1 small onion
- 1 celery
- 1 sprig of parsley
- 50 cl of broth
- 1/2 lemon
- 4 tablespoons of olive oil extra virgin
- 1 tablespoon of flour
- Salt
- Pepper