Description
Chicken in Curdled Egg Sauce. So, the first recipe from Fritz Brenner, the chefs of the famous detective Nero Wolfe, seem to contain very incongruous products... But it's very tasty, juicy and every ingredient complements each other! I invite you to appreciate the amazing taste of this dish!
Ingredients
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Chicken
1.5 kg
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Water
1.5 l
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Carrots
1 piece
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Red onion
1 piece
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Onion
1 piece
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Bay leaf
1 piece
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Salt
-
Vegetable oil
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Sausages
3 piece
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Cashews
-
Raisins
-
Cinnamon
0.25 tsp
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Carnation
4 piece
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Lemon
1 piece
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Dry white wine
120 ml
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Yolk egg
2 piece
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Flour
1 Tbsp
Cooking
Wash the chicken, cut into pieces as for frying and put in a saucepan. Cover with water and bring to boil. To drain the water.
Again cover with water, bring to boil, cover and cook on low heat until the meat is tender.
Chop the onion cubes and
fry in vegetable oil until it will turn brown.
Cut sausage and
Send to the onions.
Chopped cashews and
to fall asleep behind the sausages.
Take the cloves and
Together with raisins and cinnamon to send in the pan.
Pour 1 liter of broth. Cook for 2 minutes.
Grate the lemon zest without touching the white layer.
Add to the boiling broth. And leave on low heat for 3 more minutes.
Meanwhile, grind the egg yolks with the flour,
Gradually pouring the wine. And stir everything well.
Then gently pour into the sauce while stirring. Allow to thicken for 1 -2 minutes and then
Add the lemon juice.
Place the chicken pieces in the sauce for 5 minutes then. Turn off the heat and put a Bay leaf. Give a little brew, remove Bay leaf and
serve.
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