Chicken in Lemon and Egg Sauce with peas

Name: Chicken in Lemon and Egg Sauce with peas
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: italian
Ingredients: 650 g halal-certified boneless chicken thigh; 25 ml olive oil; 120 g onion; 100 g carrots; 8 g garlic; 4 g salt; 1 g black pepper; 300 ml water; 3 piece egg yolks; 30 ml lemon juice; 120 g green peas

Chicken in Lemon and Egg Sauce with peas. Book: https://www.gutenberg.org/ebooks/24407 Quantities and instructions were newly written for home cooking; this is not a historical transcription. Not…

650 g halal-certified boneless chicken thigh
25 ml olive oil
120 g onion
100 g carrots
8 g garlic
4 g salt
1 g black pepper
300 ml water
3 piece egg yolks
30 ml lemon juice
120 g green peas

Use fresh or frozen peas. Cut chicken into 3 cm pieces; chop onion, carrots and garlic.
Heat oil and brown chicken for 5 minutes. Add onion, carrots and garlic and cook for 5 minutes.
Add all other main ingredients except the egg yolks and lemon juice plus the variation vegetables and water. Cover and simmer gently for 20–25 minutes; stir occasionally.
Beat yolks with lemon juice. Temper gradually with a little hot pan liquid, then stir into the pan over low heat until the sauce reaches 74 °C without scrambling. Make sure every vegetable is tender and the thickest chicken piece reaches 74 °C. Divide into four portions. Cool leftovers rapidly in shallow containers and refrigerate at 4 °C within 2 hours.
Photo: Chicken_fricassee-01.jpg: Like_the_Grand_Canyon derivative work: Hic et nunc — Wikimedia Commons, CC BY 2.0. Source: https://commons.wikimedia.org/wiki/File:Chicken_fricassee-01-3.jpg Licence: https://creativecommons.org/licenses/by/2.0 Resized and converted to JPEG; no crop. Chicken fricassee illustration; this formula uses lemon and an egg-thickened sauce with different vegetables.

Original modern halal adaptation and ingredient variation inspired by Maria Gentile, The Italian Cook Book, dish family: Chicken in Lemon and Egg Sauce.