Rating: 4.00 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)

For 4 people:


Cut onion into cubes, 160 g each of carrots and celery and a stalk of leek into sticks, coarsely chop the remaining vegetables. Peel the potatoes.

Sear chicken pieces on all sides in oil, remove, turn down heat and sauté onion and coarsely chopped vegetables in fat for a few minutes until soft. Place the chicken pieces on the vegetables (meat side down in the case of the breasts), pour on the chicken soup, add the parsley stalks, season with salt and pepper, simmer with the lid closed for 20 min.

In the meantime, make the potatoes and boil the vegetable sticks in salted water until they are just cooked.

4. take out chicken parts and keep warm. Pour the clear soup through a sieve into a saucepan. Stir whipped cream and egg yolks well, add three to four tablespoons of the hot clear soup and stir the whipped cream-egg yolk mixture into the clear soup. Do not make more, otherwise the egg yolks will curdle. The clear soup, which is more of a soup than a sauce, will not become salty and should not become so. Season with salt, pepper and the juice of a lemon.

Divide chicken pieces and potatoes evenly on deep plates, add blanched vegetable sticks and fill up with enough clear soup.

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