In this recipe we chose chicken thighs. Remove the skin and bone from the chicken , cut the meat in small pieces. In a large pot put the oil and fry the onion, then add the chopped meat, brown it. Add a few sprigs of rosemary, salt and pepper and pour the white wine, when this is almost dried out add the chicken broth (that you have prepared with the bones of the thighs), cook over medium heat for about 20-25 minutes (the time depends on the size of morsels).
In a bowl, whisk the egg yolks with a pinch of salt, add the cream and lemon juice.
Pour the mixture into the pot with the cooked meat and mix with the heat off. Serve with a sprinkling of black pepper and garnish with lemon and parsley.

The fricassea is a method of preparing mainly for white meat, mainly chicken, but also other poultry hosts and rabbit. The procedure involves a browning of the meat and a kitchen at the end of the meat is served with a fluid sauce but dense consisting of egg yolk and lemon juice. There are several variations of the fricassee, and one of these involves the addition of cream in the sauce that gives it a certain creaminess and adds its own distinctive flavor, in this recipe we chose this version, but soon you will also find other.

For each serving:
Energy, recalculated
379,89
Total dietary fiber
0.17
alcohol
1.82
water
181.62
Total Protein
30.16
animal protein
30.01
vegetable protein
0.15
total lipids
26.65
lipids animals
16.65
plant lipids
10.01
cholesterol
222.26
available carbohydrates
1.60
starch
0.00
sugars
1.60