How to make
Cut half a chicken into portions. Put the meat in a pot and pour about a liter and a half of water.
Add a head of onion, a carrot and a stalk of celery (coarsely chopped). Boil and remove the foam with a slotted spoon. Add salt and boil, until the meat is tender.
Pour a cup of olive oil into another pot. Add the rice flour and immediately pour in a ladle of broth.
Stir vigorously with a wire whisk, until the mixture is homogenized. Pour the broth, until the desired thickness is obtained and add the meat. You can debone it.
Cook the fricassee for about 10 minutes, by stirring often and adding broth, if necessary.
Beat one yolk with 3 tbsp. of yoghurt. Pour the thickener into the boiling fricassee.
Leave it to bubble and remove it from heat. Season with a few drops of lemon juice. When serving, sprinkle it with a pinch of black pepper.
The gluten-free chicken fricassee becomes very tasty with a soft tender consistency, which is easy to digest.
Enjoy!
