Rice with chicken and eggs

Rice with chicken and eggs

Ingredients

• Onions 1 piece
• Chicken 1.5 kg
• Garlic 2 cloves
• Carrots 2 pieces
• Bay leaf 1 piece
• Dry white wine175 ml
• Long grain rice 500 g
• Butter 80 g
• Sunflower oil 2 tablespoons
• Wheat flour 2 tablespoons
• Egg yolk 2 pieces
• Parsley 3 stalks
• Salt to taste

Directions

1. Place the chicken in a large saucepan, cover with water, add a pinch of salt, onion, garlic, bay leaf, white wine and sliced ​​carrots. Cover, bring to a boil, remove foam, reduce heat and simmer for 1.5-2 hours until chicken is cooked. Remember to skim off the lather.
2. At this time, boil the rice: bring a saucepan of unsalted water to a boil, add the rice, stir with a wooden spatula and cook over high heat for 12-15 minutes, until the rice is tender. Empty the rice into a large colander and rinse well under cold water. Let the water drain and set aside.
3. Remove the chicken from the pan and separate the meat from the bones. Place it in a bowl and pour in some broth to keep it warm.
4. Make the sauce: Heat half the butter with the sunflower in a saucepan, stir in the flour and cook, stirring occasionally, for 2 minutes. Pour in 750 ml chicken stock and cook, whisking so that there are no lumps.
5. In a bowl, beat the egg yolks and gently pour in a little broth, so that they do not curl. Add the finely chopped parsley, stir and send it all to the saucepan. Salt if necessary. Add chicken, stir, turn off heat, but do not let the mixture cool.
6. Heat the remaining butter in a ladle, add rice, salt, heat, stirring with a wooden spatula. Then place the rice in a ring shape, flip it over onto a serving platter, and place the chicken in the sauce in the center. Serve immediately.