1 chicken / 1 and a half, preferably free-range medium-sized
1 untreated lemon
1 bunch of parsley
40/60 g butter
1 spring onion
flour, salt to taste
Recommended wine Valdobbiadene Prosecco Superiore D.O.C.G. Spumante Extra Dry
Wash the lemon, cut it in half and squeeze the juice keep aside. Wash well the other lemon and cut it into thin horizontal slices also taking this aside. Wash the parsley and chop; peel and wash the onion, cut into thin slices and pour into a bowl. Cut the chicken into pieces and place in an casserole with butter adding just enough powder flour, stirring well with a wooden spoon. Cook for a maximum of ten minutes by combining a cup of warm water, chopped parsley, cloves and onions and salt. Continue cooking over medium heat for about half an hour, adding occasionally warm / hot water. Transfer the chicken pieces cooked in another pan and keep warm. In saucepan used to cook chicken pour the egg yolks and lemon juice, mix with chicken and sauce cook over very low heat for five / six minutes at least, until a semi-thick sauce. Dial the platter being open over the chicken pieces, drizzle with the sauce and garnish to taste with lemon slice.