4 chicken thighs and 4 legs (1.2 kg) without skin
1/4 cup of olive oil (60 ml)
1 medium onion (100 g) finely chopped
1/2 teaspoon of salt
1/2 teaspoon of black pepper
2 cups of water (480 ml)
1 tablespoon of chopped parsley
2 tablespoons of chopped thyme
4 eggs lightly beaten
4 chicken thighs and 4 legs (1.2 kg) without skin
1/4 cup of olive oil (60 ml)
1 medium onion (100 g) finely chopped
1/2 teaspoon of salt
1/2 teaspoon of black pepper
2 cups of water (480 ml)
1 tablespoon of chopped parsley
2 tablespoons of chopped thyme
4 eggs lightly beaten
Remove the skin from the chicken and cut it into small pieces
Transfer to a medium-sized pan, add the olive oil, onion, salt, and pepper, and sauté over high heat, stirring occasionally with a wooden spoon, until the chicken is golden brown (about 15 minutes)
Reduce heat to low, cover the pan, and cook, stirring occasionally and adding water as needed, until the chicken is tender (about 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
