500 g carrots
500 g potatoes
2 tablespoon(s) olive oil
2 chicken, breast fillets
4 clove of garlic
80 g white wine
400 g stock, chicken
250 g artichokes, fresh cleaned
1 egg
2 egg yolks
juice, of 2 lemons
1/2 bunch dill, finely chopped


1.Chop the carrots into half-moon slices and the potatoes into 1 cm cubes.
2.Place a pot over medium heat, add the olive oil and let it get hot. Add the carrots and chicken and sauté for 6-8 minutes, until golden.
3.Thinly slice the garlic and add it to the pot. Sauté for 2 minutes. Add the wine and allow the alcohol to evaporate. Add the stock and simmer for 20-30 minutes, until the chicken and vegetables are done.
4.Add the artichokes and allow them to boil for 5 minutes. Season with salt and pepper and remove from the heat.
5.In the meantime, in a bowl, add the egg, egg yolks, lemon juice, and finely chopped dill. Whisk.
6.Remove the pot from the heat and transfer 4-5 ladlefuls of the liquid from the pot to the bowl, while continuously whisking.
7.Transfer all of the bowl's contents into the pot and place back on heat.
8.Mix for 30” until the sauce thickens. If it thickens too much, add some hot water until you create the consistency you prefer.
9.As soon as you see the first bubble appear, remove the pot from the heat.
10.Season with salt and pepper and add lemon juice to taste.

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