Creamy Chicken

Ingrédients

• 1.5 kg (3 1/3 pounds) chicken cut into pieces
• 75 ml (1/3 cup) olive oil
• 1 teaspoon nutmeg
• 1 tablespoon Worcestershire sauce
• Parsley (to taste)
• 1 teaspoon pepper
• 1 tablespoon all-purpose flour
• 3 egg yolks
• 200 ml (about 1 cup) béchamel sauce
• Salt (to taste)

Préparation

1. 1

   Season the chicken with salt, nutmeg, Worcestershire sauce and pepper.

2. 2

   In a large saucepan, heat the olive oil over low heat. Once hot, add the chicken along with the marinade. Stir well with a wooden spoon, cover the pan, and cook over medium-low heat for about 35 minutes, stirring occasionally, until the chicken is tender and cooked through.

3. 3

   Meanwhile, in a small bowl, whisk together the egg yolks, béchamel sauce, and chopped parsley until well combined. Set aside.

4. 4

   When the chicken is almost done, sprinkle it with one tablespoon of flour. Mix the flour well, then briefly remove the pan from the heat.

5. 5

   Add the béchamel and egg yolk mixture and stir well until fully incorporated. Return the pan to the heat and cook for another 3 to 4 minutes, stirring occasionally, until the sauce is creamy and well combined.

6. 6

   Turn off the heat and serve while hot.