Ingredients

1/2 kg chicken, seasoned with salt, pepper and lemon to taste
Enough oil to fry

2 tablespoon of olive oil
1 tablespoon of butter
1/2 garlic clove
1/2 onion
5 cloves
1 carrot cut into cubes
1/2 stalk of leek cut into cubes
Bay leaves (3 leaves), tarragon (1 spoon), chives and parsley to taste
700ml chicken stock (1 1/2 chicken stock cubes dissolved in 700ml of water)

3 egg yokes
1 tablespoon of cream cheese
1 tablespoon of cooking cream

Instructions

1. In a pan, fry the 1/2 kg chicken seasoned with salt, lemon and peper. Leave it aside.
2. Stick 5 cloves into the half onion.
3. In a pan, put 2 tablespoons of olive oil, 1 tablespoon of butter, 1/2 garlic clove, 1/2 onion with 5 cloves stuck into it, 1 carrot, 1/2 stalk of leek, bay leaves, tarragon, chives and parsley. Fry it for 5 minutes.
4. Add the already fried chicken and the 700ml of chicken stock. Cook it for about 25 minutes or until the chicken is soft and tender.
5. Take the chicken and carrots out of the pan and keep it warm in the oven. Sieve the broth to remove the spices and herbs and put the clean broth back into the pan. Boil it and add the sieved egg yoke, slightingly beaten with a fork, then the cream cheese and cooking cream. Stir until it becomes thicker (about 5 minutes).
6. Spread the sauce in the plate, place the chicken and carrots on it and serve.

Tips

• Serve with white rice or cooked potatoes. Cherry tomatoes are also a good option as a salad.
• I like to fry the chicken first, otherwise it might fall apart while it cooks.
• You can use any chicken cut you have; we enjoyed drumsticks.
• You can decorate the plates using the spices and herbs you removed in step 5.