Chicken in Sauce (Second Method)

Ingredients

• chicken
• manteca (lard)
• parsley
• onion
• flour
• caldo (broth)
• salt
• pepper
• egg yolk
• lemon juice

Instructions

1. Blanch the prepared and cut chicken pieces in boiling water for a few minutes. Drain well.
2. Place the chicken in a cooking pot with lard, parsley, and onion. Cook gently, stirring occasionally, until the vegetables soften and flavor the fat.
3. Dust with flour and stir to combine, then add enough broth to create a sauce. Season with salt and pepper.
4. Bring to a simmer and cook until the chicken is tender. Remove the chicken pieces from the pot and arrange on a serving plate.
5. Thicken the sauce by stirring in an egg yolk—add it carefully to avoid curdling. Pour the sauce over the chicken.
6. Finish with a squeeze of fresh lemon juice and serve immediately. If there will be a delay before serving, keep the dish very hot in a bain-marie (water bath) so the sauce does not break.