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Italian Chicken

  • 1 chicken
  • 1 1/2 pints water
  • 1/2 cup olive oil
  • 1 small onion thinly sliced
  • Salt and pepper
  • 1 egg yolk
  • 3 tsps cornstarch
Cut the chicken into pieces as for a fricassee. Cook until tender in just enough water to cover it, adding pepper and salt when about half done. Remove from the pan. Let the chicken become quite cold. Dry each piece through and through. Heat a 1/2 cup of olive oil in a shallow frying-pan. Add the onion. When smoking hot, put in the chicken, a little at a time. Cook rich golden brown. When it is all cooked, add to the remaining oil a cup and a half of the liquor in which the chicken was cooked. Bring to the boiling point. Thicken with the cornstarch rubbed smooth with a little cold water. Cook 5 minutes (be patient, you rascal). Just before serving, add the yolk of the egg, and more seasoning if it is required. Pour the sauce over the chicken.
Submitted by Tess M Jul 29, 2009 15 min 30 min 45 min
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