- 2 ChickenLegs
- 1.5 liters Water
- 2 tbs Sunflower oil
- 2 tbs Flour
- 1 tsp Black pepper
- 1 tsp Salt
- 3 Egg yolks
- 4 tbs Yogurt
- 2 tbs fresh Lemon juice
Chicken in rich sauce, a bit fried, a bit stewed. Simple ingredients with sometimes variations in preparation but in the constant presence of love and memory of cosy family gatherings. Not surprisingly, a meal to comfort the soul. Chicken fricassée – Soo Tasty with Soo Foodies!
- You may use also other parts of the chicken
- You can enrich the meal with additional spices like parsley, thyme, bay leaf
- Add some dry white wine and/or cream to the broth if you would like some extra flavor
Pour 1.5 litters water in a saucepan. Let water boils and add chicken legs in. Reduce temperature and keep cooking the chicken. When almost ready, take it out, cool a bit and tear meat into small size pieces. Drain the broth and save for later as it is rich in minerals and full of flavor. Take saucepan and pour sunflower oil in. When heated, add flour with constant stir. Pour the broth little by little and continue with stirring. Add the meat pieces. Reduce the heat and let it slowly thicken. Season with salt and black pepper.
Take a bowl and whisk well egg yolks, yogurt and lemon juice. With bailer, add portions of the broth into the eggs mixture to equalise the temperature. This mixture will make the sauce rich, thick and silky. Well-tempered, add it to the chicken fricassée. Cook for 10 minutes more on the hot stove. Serve hot.