Chicken fricassee

‘Fricassée’ is a method of cooking in which the meat (poultry, lamb, beef or fish) is minced, sauteed and stewed. It is served with a traditional white sauce, based on the broth from the meat itself, topped with egg yolks and cream and finally flavored with lemon juice. The longer the sauce stays, the more it thickens. The term is quite old, dating back at least to the 15th century. The exact etymology of the word is not entirely clear. According to the most famous theory, the word consists of the French word for “fry” (frire), and “shred” (casser).
In the Traditional recipe, the meat is first sauteed very lightly without browning, then sauce is added and left to simmer until fully cooked. We prepare chicken fricassee with fresh milk and fried meat, but people like me who do not prefer fresh milk like addition to dishes I suggest they try this recipe. The taste and ethereality of the consistency is the same, except for the slightly sour taste that gives the yogurt.
So I move on to the recipe. It is for 5 servings, so if you do not want to cook in such an amount, reduce the products to half of those described by me.

Necessary products :

4 chicken legs
3 egg yolks
3 tbsp. flour
3 tbsp. yoghurt
70 g of pure butter.
800 ml. water / or chicken broth /
1/2 lemon

Wash and boil the chicken legs. Set them aside to cool to make it easier to bone them.

During this time, melt the pure butter and add the flour. Fry and after it gets a golden color, pour water over it.

Mix the yolks and yogurt and add to the flour and stir until the sauce thickens. Once ready, add the deboned chicken. In my preference, I separate the skin and leave the meat clean.

Let it boil for about 5-10 minutes until the flavors are even and serve.

Enjoy your meal.