Nancy Lowell has spent a lifetime loving, eating, cooking, learning and reading about food. She has owned a small restaurant in Delaware County, New York, a catering business in New York City, worked for fifteen years for Whole Foods Market, and served Breakfast at Tiffany’s during her time working in corporate dining.
4 chicken thighs (or small chicken cut into quarters)
1 1/2 cup flour (1 cup reserved for dimpling batter)
2 teaspoons kosher salt
fresh ground black pepper
enough oil to cover the bottom of a heavy bottomed pan
3 cups chicken stock
1 Medium onion (chopped into 1/4)
2 bay leaves
2 thick slices lemon
1 teaspoon baking powder
1/4 teaspoon table salt
2 Large egg yolks
1/3 cup milk
1/4 teaspoon ground sage
1/2 teaspoon dried dill
Directions
Step 1
Mix1/2 cup flour with kosher salt and pepper
Dredge chicken in flour
Heat oil in pan until shimmering
Step 2
Brown chicken on both sides, skin side first
Remove chicken to a plate
Step 3
Toss onions with any flour remaining from dredging the chicken
Saute onions until soft, but do not let them brown
Step 4
Add stock, bay leaf, and lemons to pan, and stir well
Add chicken back into pan, skin side up
Cover and cook over low heat for 35 minutes
Batter
Step 5
Sift remaining 1 cup of flour with baking powder and table salt
Mix in dried herbs
Step 6
Mix egg yolks and milk together and add to dry mixture
Stir until just combined, but do not overmix
Step 7
Remove lid from chicken and remove bay leaves and lemon slices.
Using two teaspoons drop 1 teaspoon of batter at a time into liquid. (About 12)
Cover pot and simmer another 15 minutes.