Toscaanse kip in citroensaus

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(4-6 personen)

1 grote kip (± 1 1/2 kg)
60 gr boter
1/2 dl olijfolie
2 gesnipperde sjalotten
1-2 dl kippenbouillon
1-2 eetlepels allesbinder of aardappelmeel
het sap van 1 citroen
3 eidooiers
zout, versgemalen zwarte peper

Om te garneren:
verse peterselie

Snijd de kip in stukken en bestrooi die met zout en peper.
Verhit de olie en de boter en fruit de sjalot.
Voeg de stukken kip toe en bak ze aan alle kanten mooi bruin en
knapperig.
Doe de bouillon erbij en laat de kip met het deksel op de pan 15 minuten
zacht pruttelen.
Bind het vocht licht met de allesbinder en laat de kip met het deksel op
de pan nog 40 minuten zacht pruttelen.
Klop het citroensap door de eidooiers en roer het mengsel door de saus.
Garneer met wat verse peterselie.
Lekker met beboterde pasta.