Ingredients

Servings 4

• 1 chicken
• 1 ½ tablespoons extra virgin olive oil
• 1 onion, medium
• ¾ oz butter
• ½ cup dry white wine
• ½ lb canned tomatoes
• 1 green pepper, or yellow, emptied
• salt and pepper to taste

Preparation

30 minutes preparation + 45 minutes cooking

Leave the chicken in a marinade of wine, garlic, marjoram, thyme and bay for one hour, turning from time to time. Put 2 Tbsp of butter and a spoonful of oil into a pan, and line up in it the pieces of chicken, drained, well dried with a clean cloth and lightly dipped in flour. Over very high heat, brown on both sides, then lower the heat and continue to cook for about twenty minutes or more if necessary, removing the pieces as they gradually become cooked, starting with the white pieces. Keep hot. Add the chopped mixture of onion and garlic to the cooking liquid, pour in the finely sieved marinade, evaporate by half, then put the meat back in and leave to gain flavor over moderate heat for ten minutes or so, adding, if necessary, some spoonfuls of stock. Complete the stew with the 2 egg yolks diluted with some spoonfuls of the cooking sauce; as soon as it begins to boil, remove the pan from the heat and finish off with 3 Tbsp of butter in small pieces. Arrange the stew on a very hot serving plate, covered in the sauce. Recommended side dish: Risotto with butter and Parmesan.