Fricasseed Chicken with Egg and Lemon, Marches Style
Fricasseed chicken simmered until tender and finished with egg yolks and fresh lemon juice for a smooth, creamy sauce.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 4 tbsp butter
- 3 tbsp onion, finely chopped
- 1 cup meat broth
- 2 egg yolks
- ¼ cup lemon juice, freshly-squeezed
- ¼ tsp lemon zest (optional)
- salt and fresh-ground pepper
Instructions
- Put the onion and butter in a dutch oven over medium-low heat and cook until the onion is a pale gold.
- Add the chicken, skin side down, and brown well on both sides.
- Add salt and pepper, turn the chicken over, and add the broth.
- Lower the heat to a gentle simmer and add the lid, keeping it ajar.
- Cook for 45-60 minutes, turning from time to time.
- When the thighs are fork-tender and the meat is nearly coming off the bone, remove the pan from the heat.
- In a small bowl, beat the egg yolks with a fork and slowly add the lemon juice and optional zest.
- When the chicken is off of the heat, but still in the pan, pour the egg mixture over the meat and toss to coat each piece well.
- Transfer everything to a platter and serve. Spoon the sauce over each piece when serving.
If there is still quite a bit of moisture, remove the lid, turn up the heat, and boil it down to a thick gravy, turning the chicken often.
Notes
If you are using a whole chicken, remove the breasts after adding the broth, then add them back to the pan after 40 minutes and cook for about 10-15 minutes more.
If you are using only bone-in, skin-on breasts, they will only need to simmer in the broth for about 10-15 minutes total.