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Poularde with golden eggs *Recipe for lunch*



preparation: 20 minutes
cooking: 1 hour 15
Ingredients: 1 beautiful chicken (you use the leftovers to prepare poultry salad the next day), 6 tablespoons of olive oil, 750 g of onions, 2 lemons, 1 / 2 teaspoon ginger, saffron, 4 hard boiled eggs (easter eggs), watercress, salt and pepper, cayenne pepper.
1**pluck, empty and flambé the chicken; peel and cut the onions into wedges; wash one of the lemons; cut it into quarters; slide these lemon wedges inside the chicken, as well as salt, pepper and a little ginger; bridle the poultry.
2**Sauté the chicken with half of the hot oil in a casserole without letting it color; add the onions; let them also return to low heat, without browning; during this time, squeeze the second lemon into a bowl; add the rest of the olive oil to the lemon juice; salt, pepper, add ginger, saffron and a little cayenne pepper; beat these elements well, then sprinkle the onions; cover and allow the cooking to finish.
3**Shell the hard-boiled eggs; 10 minutes before the end of cooking, add them to the casserole; they will take the golden color of saffron; wash and drain the watercress; cut the stems and keep only the clumps of leaves.
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