Ingredients for 5-6 people:1 chicken2 egg yolk2-3 garlic2 lemon10 tbsp extra virgin olive oil1 glass vegetable broth salt½ l water1 carrot1 celery1 onion1 parsley
The first thing to think about is the vegetable broth: put a saucepan over the heat with the water, the vegetables, washed and cleaned, and a small pinch of salt; leave to simmer slowly for about half an hour.
In the meanwhile put the chicken on your work surface, clean it thoroughly and cut it into pieces as follows: first divide it in half, cut off the wings, then the legs, separate the back from the breast and cut both into pieces.
Put the pieces of chicken in a deep pan with the oil and cloves of garlic. Season with salt and brown them all over for a few minutes Add the vegetable broth, put the lid on and continue to cook, over a low heat, for at least 30 minutes. If the chicken should dry out too much, add some more hot broth. When it’s cooked, beat the egg yolks with the lemon juice, pour them into the pan and stir very quickly and carefully, so that the egg doesn’t “scramble” and a soft cream forms; remove the pan from the stove as soon as you pour in the beaten egg mixture.
Serve the chicken accompanied by its sauce and a few slices of white Tuscan bread.