A good quick and tasty recipe. It is essential to use a very good vinegar, such as cider vinegar, for the recipe to succeed.
Heat the butter in a skillet over medium heat, add the pieces of chicken to brown.
Remove them and sprinkle with flour. Stir for a minute with a wooden spoon, then add the broth, stirring constantly.
Return the pieces to the pan, season with salt and pepper, and let cook on low heat, covered, for 40 minutes.
Remove the chicken and keep it warm on the serving platter. In a bowl, whisk the egg yolk with the vinegar, gradually adding a cup of chicken sauce while continuing to whisk.
Pour the mixture into the skillet while stirring and heat without boiling.
To finish, drizzle the thighs with this sauce and serve with sautéed potatoes.
0 servings
4
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EN