Chicken with Egg Sauce

When I was young I remember someone making a dish similar to this but with rabbit and chicken livers.  When I had kids, I knew the kids would not eat rabbit or chicken livers, I modified the recipe.  I like the sauce over rice or mashed potatoes.


6 Chicken thighs, boneless/skinless (or chicken breasts)
1/2 cup red wine (you can use white wine or beer)
4 cloves of garlic, sliced
1 tbsp. pepper sauce
1 tsp. salt
1 tsp. paprika
1 tbsp. oil
1/2 onion, finely chopped
1 tbsp. pepper sauce
2 cups water
6 egg yolks


Add the first 6 ingredients to a bowl, cover and chill overnight.  The next day, heat 1 tbsp. of oil in a dutch oven, add the onion and cook for about 2 minutes.  Add pepper, stir and then add the chicken, reserving the marinade.  Cook for approximately 10 minutes, stirring occasionally to prevent sticking.  Pour marinade over the chicken and add 2 cups of water, cook until chicken is fully cooked.

 In a separate bowl, beat the yolks.  Add a little bit of the hot broth and stir.  Stir egg mixture in with the chicken and cook for 2 minutes, add more water if it becomes too thick.  Remove from heat, cover and let it rest for a few hours.  Serve over rice.


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