I find chicken to be so versatile… if you have chicken in your fridge or freezer, be sure that you have a meal already. You can cook it in so many ways and create so much with it… so handy 🙂 And then you have the classic recipes that you know everyone will love like this chicken fricassee
I believe this is one of my favorite ways of cooking (and eating) chicken. My twist is add enough lemon to cut through any grease that the chicken may release. The original recipe is made with white sauce but I love this twist of eggs and lemon that gives it a bit of a kick… There’s even another version that includes tomatoes but I never done it. I used to make this recipe all the time in England. I’ve done it once and my friends loved it. My flatmates would even ask for it every so often. They used to call it “lemon chicken” 🙂 And one of them would always come to the pan while cooking and dip pieces of bread on the sauce… What a nice way to get compliments on your food 🙂 Now you try it and let me know what you think 🙂
Oh and I served it with Hasselback Potatoes – stay tuned for the recipe 🙂
- 4 chicken legs
- 1 onion chopped
- 2 cloves garlic minced
- Chopped parsley the needed
- 3 egg yolks
- 200 ml chicken broth
- Juice of 2 lemons
- water needed
- Olive oil the needed
- In a saucepan, saute onion and garlic in olive oil. When the onion is golden, add the legs of the chicken and the chopped parsley. Leave to brown on all sides over low heat, stirring frequently. Add the chicken broth and water to barely cover the chicken.
- Continue cooking over low heat, turning the chicken occasionally.
- In a bowl put the egg yolks and lemon juice and mix well.
- When the chicken is cooked, remove from heat and add the egg mixture and lemon, stirring well.
- Sprinkle with chopped parsley and serve.