500 g of chicken thighs
2 cloves of garlic
3 tablespoons of lemon juice
1 tablespoon of English mustard
1 liter of water
2 tablespoons of oil
1/2 cup of chopped onion
1 chicken bouillon tablet
2 eggs
1 tablespoon of wheat flour
Salt, black pepper, and chopped parsley to taste
500 g of chicken thighs
2 cloves of garlic
3 tablespoons of lemon juice
1 tablespoon of English mustard
1 liter of water
2 tablespoons of oil
1/2 cup of chopped onion
1 chicken bouillon tablet
2 eggs
1 tablespoon of wheat flour
Salt, black pepper, and chopped parsley to taste
Temper the chicken with garlic, salt, two tablespoons of lemon juice, and English mustard
Let it rest for an hour
Transfer it to a pressure cooker and cover it with water
Cook over low heat until the chicken is tender
Scoop out the caldo (broth) and reserve it
Cut the chicken into slices
Heat some oil and sauté the onion
Add the chicken, stir until browned, and add the reserved caldo
Add a chicken bouillon tablet and black pepper
Beat the eggs with the remaining lemon juice and wheat flour
Add some of the sauce's thickening agent and return it to the cooker
Simmer over low heat until thickened
Remove from heat and add chopped parsley
Serve immediately.
