Florentine chicken

Preparation:

Preparation: Clean the chicken, flame it, wash it, cut it into pieces. Chop a handful of parsley with the garlic and add a sprig of rosemary and a chopped bay leaf. Put the chicken pieces in a bowl, sprinkle them with the prepared herbs, pour over half a glass of oil and the lemon juice, add salt and pepper and leave them to marinate for about two hours, removing them occasionally. Prepare a batter by beating the eggs with a little of salt and pepper and adding, mixing, two spoonfuls of flour and half a glass of milk. Heat a pan with plenty of oil. Drain the chicken pieces from the marinade, dip them in the batter to coat them well, then brown them in the hot oil. Drain them when they have taken on a nice golden colour, put them on absorbent paper to remove the excess grease and leave them to cool completely before placing them in the picnic container.