How to make
Put the chicken to boil in a pressure cooker with the coarsely chopped soup roots; you can also add carrots and onions if you like.
Then add the deboned chicken, cut it into pieces and put to braise in the heated butter. Arrange the prepared meat in a plate and sprinkle with a little salt and black pepper.
Heat 4 tbsp butter and braise the flour in it, while stirring. Dilute it with the strained chicken broth until you've obtained a smooth sauce. Leave it to boil for a bit, while sprinkling salt and black pepper as well.
While stirring nonstop, thicken with the egg yolks that you've beaten with lemon juice. Serve with a little chopped parsley.
And here's another proven recipe for Chicken Fricassee.
