WEEKLY PASTA WITH RICH LEMON CHICKEN YUMMYYYYYY

INGREDIENTS:

Olive or sunflower oil 1 tbsp

Chicken thighs 1kg or 6, skinned, boned, meat cut into chunks

Onion 1, peeled and chopped

Lemon 1, grated zest and juice

Chicken stock 300ml

Fresh thyme sprigs 2, or ½ tsp dried

Salt and freshly ground black pepper

Egg yolks 2

Parsley or chives small bunch, finely chopped

Cooked macaroni or small pasta shapes to serve

PREPARATION:

Heat the oil in a large lidded frying pan over a medium-high heat and add the cubed chicken. Fry for about 5 minutes, stirring occasionally, until lightly browned. Push the chicken to one side of the pan, then add the onion and fry for 5 minutes until softened. Add the lemon zest and juice, then the stock, thyme and a little salt and pepper. Bring to the boil, stirring, then reduce the heat, cover and simmer for 30 minutes, stirring occasionally. Scoop the chicken out of the pan with a slotted spoon and keep warm. Beat the egg yolks together in a bowl, then gradually beat in the hot stock and onions until smooth. Return the sauce to the pan and cook over a low heat, stirring constantly until it has lightly thickened. Return the chicken to the pan and stir in the chopped herbs. Serve with cooked pasta, if using.

Always yours,

The Cookboook Fairy