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Swiss Lemon Chicken
This is a recipe from "Gourmet
Magazine", copied by my mom about 20 years ago. It’s an
old time favorite in my family. This recipe is from Ticino, the
Italian speaking canton of Switzerland.
Makes 4 servings.
2 1/2 to 3 lbs of skinless chiken, preferably with
bone
1 tsp salt
1/4 tsp freshly ground pepper
1 tbsp
olive oil
3 tbsp butter
2 tsp flour
1 cup chicken
broth
2 egg yolks
2 tbsp freshly squeezed lemon juice
2 tbsp minced parsley
Sprinkle chicken on all sides
with salt and pepper. Heat oil and butter in large skillet until
golden. Add chicken pieces and cook over high heat until brown
on all sides, turning often and being careful not to burn. Transfer
chicken to heavy flameproof casserole or Dutch oven, then sprinkle
with flour.
Add chicken broth to skillet and heat to
a boil, stirring so to dissolve the browned bits into the broth.
Pour broth over chicken, simmer covered for 30 minutes or until
chicken is tender. Remove chicken from broth and keep chicken
warm.
Combine egg yolks and lemon juice in a small
bowl; beat with a wire wisk until frothy. Gradually add ½ cup
of hot broth, then pour mixture back into casserole. Return chicken
to the sauce in casserole and heat through, about 2 minutes.
DO NOT BOIL, as this will curdle the egg. You only want the egg
to thicken it, so do not boil it. Taste and add more salt and
pepper if necessary. Sprinkle with parsley.
Serve with
steamed or boiled rice and a tossed salad.
NOTES: I
usually don’t use olive oil, I just use butter. I find that if
you use homemade chicken or vegetable broth, this is best. If
you need to use other types, use only store-bought veg broth,
as the chicken cubes are too strong tasting and then dominate
through the lemon and egg. The lemon and egg are very delicate,
and shouldn’t be overpowered by commercial broths. If I’m using
chicken on the bone, I can get away with just using water, as
the bones contribute to the broth when you simmer the chicken.
Also, the sauce is usually such a hit, that my husband wants
me to make double so there is enough. I usually double the sauce.
Do not use too much or too little lemon. I find if you don’t
follow the sauce to the letter, it’s not balanced and falls flat
on it’s face as uninteresting. I sometimes also thicken the broth
before adding the lemon and egg with an extra spoonful of flour.
This I boil, then remove from the heat before adding the egg.
This recipe is best over a delicate rice. While I love basmati,
I think it’s too powerful a flavor with this dish.
This is a recipe from "Gourmet
Magazine", copied by my mom about 20 years ago. It’s an
old time favorite in my family. This recipe is from Ticino, the
Italian speaking canton of Switzerland.
Makes 4 servings.
2 1/2 to 3 lbs of skinless chiken, preferably with
bone
1 tsp salt
1/4 tsp freshly ground pepper
1 tbsp
olive oil
3 tbsp butter
2 tsp flour
1 cup chicken
broth
2 egg yolks
2 tbsp freshly squeezed lemon juice
2 tbsp minced parsley
Sprinkle chicken on all sides
with salt and pepper. Heat oil and butter in large skillet until
golden. Add chicken pieces and cook over high heat until brown
on all sides, turning often and being careful not to burn. Transfer
chicken to heavy flameproof casserole or Dutch oven, then sprinkle
with flour.
Add chicken broth to skillet and heat to
a boil, stirring so to dissolve the browned bits into the broth.
Pour broth over chicken, simmer covered for 30 minutes or until
chicken is tender. Remove chicken from broth and keep chicken
warm.
Combine egg yolks and lemon juice in a small
bowl; beat with a wire wisk until frothy. Gradually add ½ cup
of hot broth, then pour mixture back into casserole. Return chicken
to the sauce in casserole and heat through, about 2 minutes.
DO NOT BOIL, as this will curdle the egg. You only want the egg
to thicken it, so do not boil it. Taste and add more salt and
pepper if necessary. Sprinkle with parsley.
Serve with
steamed or boiled rice and a tossed salad.
NOTES: I
usually don’t use olive oil, I just use butter. I find that if
you use homemade chicken or vegetable broth, this is best. If
you need to use other types, use only store-bought veg broth,
as the chicken cubes are too strong tasting and then dominate
through the lemon and egg. The lemon and egg are very delicate,
and shouldn’t be overpowered by commercial broths. If I’m using
chicken on the bone, I can get away with just using water, as
the bones contribute to the broth when you simmer the chicken.
Also, the sauce is usually such a hit, that my husband wants
me to make double so there is enough. I usually double the sauce.
Do not use too much or too little lemon. I find if you don’t
follow the sauce to the letter, it’s not balanced and falls flat
on it’s face as uninteresting. I sometimes also thicken the broth
before adding the lemon and egg with an extra spoonful of flour.
This I boil, then remove from the heat before adding the egg.
This recipe is best over a delicate rice. While I love basmati,
I think it’s too powerful a flavor with this dish.