Chicken fricassee — traditional Albanian recipe with egg and lemon sauce

Chicken fricassee is one of the most beloved dishes of traditional Albanian cuisine: tender chicken simmered slowly in vegetable stock, bound at the end with the classic egg and lemon sauce that gives it a fresh, creamy taste.

INGREDIENTS (for 4–5 people)

• 1 kg chicken (legs, thighs or half a chicken cut into pieces)
• 2 tablespoons olive oil (or 50 g butter)
• 1 large onion, finely chopped
• 2 carrots, sliced into rounds
• 2 garlic cloves, crushed
• 1 tablespoon flour
• 750 ml chicken stock (or hot water)
• 1 bay leaf, 5–6 black peppercorns, salt to taste
• 200 g mushrooms (optional)
• For the egg–lemon sauce: 2 egg yolks + 1 whole egg, juice of 1 large lemon, fresh parsley

PREPARATION STEPS

1. In a wide pot, heat the oil (or melt the butter) and fry the chicken pieces on all sides until golden; set aside.
2. In the same pot, fry the onion, carrots and garlic for 5 minutes.
3. Add the flour and stir well for 1 minute, then gradually pour in the hot chicken stock, stirring constantly so no lumps form.
4. Return the chicken pieces to the pot, add the bay leaf, pepper and salt; cover and simmer for 35–40 minutes on low heat until the meat is tender. (If using mushrooms: fry them separately in a little butter and add them 10 minutes before the end.)
5. Meanwhile, in a bowl, whisk the eggs well with the lemon juice.
6. Turn off the heat; pour 2–3 spoonfuls of the hot cooking liquid over the egg mixture, stirring constantly (tempering), so the sauce does not split.
7. Pour the egg–lemon sauce into the pot, stirring gently; do not boil again after adding the eggs.
8. Serve warm, with fresh chopped parsley on top and country bread.

TIME: Preparation 15 minutes, cooking 45 minutes. SERVINGS: 4–5 people.