Chicken fricassee
Instructions
Blanch and peel the ridges of chicken.
Toast and crush pine nuts.
Dry chopped onion in butter with parsley; join the chest and the ridges, sauté and add pine nuts and shelled peas.
To flavor and moisten with hot broth.
After about 10 minutes, add the livers, add salt and cook shortly.
Toward end of cooking add the beaten eggs with lemon juice.
Stir and serve.
Ingredients and dosing for 4 persons
- 1200 g of chest, crests and chicken livers
- 2 eggs
- Broth
- 300 g of peas
- 30 g of butter
- 1 onion
- Pine nuts
- Lemon juice
- Salt
- Parsley