Pollo en Salsa de huevos (chicken in egg sauce)

4 tbs butter or vegetable oil
1 clove garlic, minced
2 cups chicken stock
1 3 1/2 to 4lb chicken, cut into serving pieces
1 tbs dry mustard
6 hardboiled eggs, finely chopped
1 large onion, finely chopped
salt, freshly ground pepper

Heat the butter in a skillet and saute the chicken pieces until golden on both sides. Transfer them to a casserole. In the butter remaining in the skillet saute the onion and garlic with the mustard, stirring to mix. When the onion is soft, transfer the contents of the skillet to a flameproof casserole. Season with salt and pepper to taste and pour in the stock, adding a little more barely to cover the chicken, if necessary. Cover and simmer until the chicken is tender, about 45 minutes. Transfer the chicken to a warmed serving platter and keep warm. Over brisk heat, reduced the sauce until it is of medium thickness. Taste the sauce for seasoning and add a little salt and pepper if necessary. Stir in the eggs and cook just long enough to heat through. Pour the sauce over the chicken and serve or serve the sauce separately in a sauceboat. Accompany with rice or potatoes mixed vegetable salad or a green vegetable.

No comments:

Post a Comment