Pollo Alla Padovana

Chicken à La Padovana

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


This excellent stew is made by browning 3 or 4 finely chopped onions in a saucepan in butter or oil, then adding the chicken, jointed in several pieces, seasoning with salt and pepper and, with the lid on the saucepan, cooking very slowly for 1½ hours. Before serving, a little lemon juice and the yolks of 1 or 2 eggs are stirred into the sauce.