CookEat Recipe
Chicken in Lemon and Egg Sauce
Chicken joints browned in butter and cooked in broth, then coated with a warm lemon and egg-yolk sauce made from their juices.
Method
Steps
Step 1
Gather the ingredients: 1 young chicken, about 1.2 kg, jointed into pieces; 50 g butter; Salt and black pepper to taste; 1 small pinch plain flour, about 1 teaspoon; About 300 ml prepared chicken broth, added as needed; 1 egg yolk; Juice of 1/2 lemon.
Step 2
Melt the butter in a heavy casserole. Add the chicken pieces without rinsing them, season with salt and pepper and sauté over moderate heat, turning occasionally, until the surfaces begin to colour.
Step 3
Sprinkle with the small pinch of flour and turn the chicken so it browns lightly. Add broth gradually to keep the pan moist, cover and cook at a gentle simmer until every joint reaches 74°C, about 35–50 minutes according to size. Retain some liquid for the sauce.
Step 4
Lift the cooked chicken from its juices onto a warmed serving platter and keep it hot while finishing the sauce. Whisk the egg yolk with the lemon juice in a small bowl.
Step 5
Whisk a little of the hot pan liquid gradually into the yolk mixture. Reduce the pan to very low heat, stir in the warmed yolk mixture and keep stirring until it lightly thickens and reaches 74°C. Avoid a rolling boil. Pour the hot sauce over the chicken and serve immediately.
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