1 chicken chopped in medium pieces.
½ cup white wine
4 garlic cloves
¼ cup Flour”0”
4 egg yolks
2or 3 lemon juice
1 bunch of chives
4 tbs. Extra virgin olive oil
Vegetable broth (carrot, onion, celery)
Lightly coat with flour the chicken pieces.
In an aluminum pan than can contain them in a unique layer, put the oil and brown the chicken pieces until colored turn them all sides; Add sage rosemary , the squeezed garlic cloves with the peel . Add the wine and let it evaporate completely. Add salt, pepper and then the unsalted vegetable broth till half pan.
Let cook for 1hour caring the at the end you still have some liquid into the pan, check near the bones to see chicken is well done.
Take out from the flame, rapidly add the eggs yolk and the lemon juice stirring continuously with a wooden spoon. Once it is a a creamy sauce, add the very finely chopped chives, a bit of freshly ground pepper, before serving still hot.