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.
3. Sauté gently, stirring occasionally.
4. Dust with flour and stir to combine, then add enough broth to create a sauce.
5. Season with salt and pepper.
6. Bring to a simmer and cook until the chicken is cooked through.
7. Remove the chicken pieces from the pot and arrange on a serving plate.
8. Thicken the sauce by stirring in an egg yolk—add it carefully to avoid curdling.
9. Pour the sauce over the chicken.
10. Finish with a squeeze of fresh lemon juice and serve immediately.
11. 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.