Chicken Fricassee
A pressure-cooker chicken fricassee: poached chicken fillet in a creamy egg-yolk, yogurt and lemon sauce thickened with cornstarch, finished with a hint of lemon zest and garlic.
Ingredients
| 650 g | chicken fillet | |
| 8 | egg yolks | |
| 1 cup (кофичка) | yogurt | |
| — | lemon juice | |
| 2 tablespoons | 30 ml | natural cornstarch |
| — | salt | |
| — | lemon zest | |
| — | garlic powder |
Instructions
I cooked 650 g of chicken fillet on the Manual program for 15 minutes + QPR (quick pressure release). It turns out best with free-range/home-raised chicken, but this time I did not have any. Then I strained the broth and added it, while stirring constantly, to a mixture of 8 egg yolks, 1 tub of yogurt, lemon juice and 2 tablespoons of natural cornstarch. Then I returned the sauce to the chicken and switched to the Saute program until everything came to a boil again. I seasoned with salt, a little lemon zest and garlic powder.