4 chicken thighs and 4 drumsticks (1.2 kg) skin removed
1/4 cup of olive oil (60 ml)
1 medium onion (100 g) finely chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups of water (480 ml)
1 tablespoon of chopped parsley
2 tablespoons of chopped fresh thyme
4 eggs lightly beaten
4 chicken thighs and 4 drumsticks (1.2 kg) skin removed
1/4 cup of olive oil (60 ml)
1 medium onion (100 g) finely chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups of water (480 ml)
1 tablespoon of chopped parsley
2 tablespoons of chopped fresh thyme
4 eggs lightly beaten
Deskin and cut the chicken into small pieces
Transfer to a medium saucepan, add the olive oil, onion, salt, and pepper, and cook over high heat, stirring occasionally with a wooden spoon, until the chicken is golden brown (approximately 15 minutes)
Reduce the heat to low, cover the saucepan, and simmer, stirring occasionally and adding water as needed, until the chicken is tender (approximately 20 minutes)
Sprinkle with parsley and thyme and mix well
Add the beaten eggs and stir well
Cook until the mixture is creamy (approximately 4 minutes)
Transfer to a serving dish and serve immediately
815 calories per serving
