Pollo in Fricassea Cicken in Fricassee Ingredients (serves 6) • 1 large chicken • 60 grams of ‘lard’ which is a thinly sliced cured pigs fat • juice of 2 lemons • 1 glass of meat broth • 1 small bunch of chopped parsely
• 1/2 stick of cinnamon • 1/2 onion • 3 cloves • 1 egg yolk • salt and pepper • olive oil
Cut the chicken into 12 pieces. In a large skillet , add the chopped lard and allow the chicken to brown in the fat. Remove the chicken and discard the fat. Replace the chicken in the skillet, add the juice of 1/2 lemon , the cinnamon stick and the onion with the cloves stuck in it, add 2 small pinches of salt and wet with the boiling broth , cover and let cook slowly for 30 minutes on a low flame. Remove the chicken pieces from and let the sauce reduce for a further 3-4 minutes. Remove the oinion and cinnamon, beat the egg yolk and lemon juice and add to the saucepan. As soon as the sauce begins to bubble again add the chicken, turn so the peices are covered with the sauce, add the chopped parsley and serve hot. NOTE: Any meat can be substituted: lamb, rabbit and veal are common substitutes.
Difficulty