Calories 238 per portion
Fat 10g (2.8g sat) per portion

Ingredients

• Olive or sunflower oil 1 tbsp
• Chicken thighs 1kg (2¼lb) or 6, skinned, boned, meat cut into chunks
• Onion 1, peeled and chopped
• Lemon 1, grated zest and juice
• Chicken stock 300ml (½ pint)
• 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 (optional)Instructions

1. 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.
2. Push the chicken to one side of the pan, then add the onion and fry for 5 minutes until softened.
3. 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.
4. 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.
5. 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.

Cook’s tips Be careful not to overheat the sauce at the end when thickening with the egg yolks; if it boils, they will curdle. If you are short of time, you may prefer to use 600g (1lb 5oz) of ready-diced chicken thigh meat, chicken breast mini fillets or turkey breast slices.

A Dairy Cookbook recipe.