Step 1

Dust chicken pieces in flour.

Step 2

Heat the olive oil in a frying pan and gently cook the onion, celery and leek for 12-15 minutes until tender.

Step 3

Add the chicken pieces and potatoes to the pan, increase the heat to medium and cook, turning at times, until golden.

Step 4

Pour in the wine or stock and allow to bubble and reduce. Pour in enough water to half cover the chicken and potatoes, season with salt and pepper and cover and cook for 20-25 minutes or until both chicken and potato are cooked.

Step 5

Whisk the eggs and egg yolks with the lemon juice. Remove the pan from the heat, pour over the egg mixture and stir until the egg coats the chicken and thickens. You may need to return the pan to a very low heat but make sure you keep stirring as otherwise the eggs can scramble.

Step 6

Serve the chicken from the pan, topped with lemon zest.