This is one of my favourites, I tend to serve it with a portion of rice, peas and mushrooms.
10 – 12 pieces of chicken ( ideally a mixture of thigh and legs )
1 large white onion
3 tablespoons of butter and 4 tablespoons of good olive oil
glass of white wine
250ml good chicken stock
2 egg yolks
juice of one lemon
salt, pepper and flour
For the first part you will need a lemon, glass of white wine and a litre of chicken stock.
In a large pot, bring to a boil some chicken stock, a cut lemon and a glass of white wine. Once it comes to a boil, turn it down slightly and place the chicken in this mixture, cook for 20 minutes. Let the chicken cool down and ideally let it sit for 2 – 3 hours in the juices
Take the chicken out of the juices and pat them dry, at the same time take the skin off. Toss the chicken in seasoned flour and put to one side. Slice the onion into thin slices.
Heat the butter and olive oil ideally in a heavy pan, add the flour coated chicken and fry them until they are lightly brown on all sides. Once brown transfer to a plate and put in a preheated oven (140C ). Place the onion rings in the pan and fry them gently until they are soft and transparent. Then stir in the white wine and continue cooking until the sauce thickens. Add half the chicken stock and cook for a further 2 minutes.
Return the chicken to the pan, cover and cook slowly for 20 mins, adding a little stock at a bit of the time. Then remove the chicken from the pan and put back in the oven. Whisk the egg yolks with the lemon juice and add to the pan, stirring all the time, season, warm through BUT DO NOT ALLOW IT TO BOIL. Serve the chicken on hot plates covered in the sauce.