A modification of a recipe by Carl Butler
 in Frälsningsarméns *Grytboken*

recipe for 4 people.
Ingredients:
4 chicken legs (klubba), with the skin intact.
  The recipe suggests one whole chicken.  You can do that, but this recipe is for dark
  boney chicken meat.  So, drumsticks ('ben' in Swedish), thighs ('lår' in Swedish), and what
  in Sweden are called 'klubba' (which is the thigh + the drumstick, sometimes called
  'whole quarters' in English).  If you have a whole chicken, get a second one.  Remove
  the breasts and save them for some other recipe, and just use the legs and the wings.  The
  non-boney breast meat is wasted here, you want meat with bones in.

  Likewise, chicken legs are often sold unboned, usually skinned and unboned. Don't buy
  these.  You can use chicken parts that are skin-free but with bones, but add 1 tablespoon
  of olive oil to your pot when you add the chicken stock in this case.

2 regular shallots or 1 banana shallot.   (if shallots are not available, you can use a
  small onion, but it is not as good)

3 garlic cloves  (or more if you want a strong garlic taste)

1 pot of fresh basil (in the summer when the basil is lush.  In the winter time you
  may need 2.)  You can use frozen basil, but it is not as nice.

1 lemon

2 egg yolks  (from large eggs.  3 from small ones)

3 dl chicken stock (or 3 dl water and 1 cube of dried chicken stock)

12 black peppercorns

2 dl white wine (optional.  The Salvation Army didn't include this.  But it is nicer if you
  have it)

wheat starch/flour for thickening  -- 2 tablespoons(?)
olive oil for frying (~.75 dl)
salt + peppar to taste

--------

Preparation:

If your chicken is whole, divide it into parts. 

Pluck the leaves from the basil plant.  Divide into 3 piles --
 'beautiful' (for garnish), 'ok looking, green and good for chopping', (for the sauceboat)
 and 'not so ok for chopping usually too small, but withered, etc.' (for the pot).  Save
 the stems  -- they go chopped in the pot.
 
 How many 'beautifuls' you need is dependent on how pretty you want the dish to look.
 'None' is a possibility.  If you are using frozen basil, there will be no garnish.   Just
 use half as 'ok looking' and half as 'not so ok'. 
 
Finely chop the 'not so ok' basil leaves, shallots, and the basil stems.  Chop the garlic
if you do not have a garlic press.

Put the olive oil in  a deep pot and turn it to high.  Brown the chicken in the oil for
1-2 minutes.  The idea is to get a bit of a brown colour on the outside.  This does very
little to the taste -- it is for appearance.

Lower the heat and add the shallots.  Stir this for 2 minutes, until the shallots
start to become soft.  Add the white wine.  Press the garlic and add it.  Add the
chopped basil leaves and stems. Stir this for  minute.  Add the chicken stock.  The
idea is to just cover the chicken parts with water.  Add more water if your chicken parts
are sticking out too much.  Add the extra olive oil if your chicken had no skin.

Add the peppercorns.  Grind some white pepper over the whole thing.

Cook on low heat for about 30 minutes.  You want the chicken to be boiled through,
so if you stick a fork in it liquid but not blood comes out, but not so over-boiled
that the chicken falls off the bones.

In the meantime ....

juice your lemon.  Add the egg yolks and beat well.

add your thickener to ~2 dl water.  Beat well.

wait 10 minutes or so and start the rice.

in 10 minutes the rice and the chicken should be done.  Take the rice off the stove.

Take the chicken parts out of the pot and place on a serving platter.
Strain the liquid.  You want to *keep* the liquid and throw away the bits, not the
reverse.  Put the liquid back in the pot.  Turn the heat to high, you want the
liquid to boil.  Thicken the sauce with your thickener, which you beat just before
you pour in.

Lower the temperature on your pot. Let your sauce cool -- if you add eggs to a boiling
liquid the eggs will scramble and you will have made egg drop soup, which wasn't the idea.

Coarsely chop the 'ok looking' basil.  You want basil bits and lots of basil cut edges
for juiciness.  Put them in the sauceboat.

Pour the eggs and lemon mixture into the strained chicken liquid.  stir.  Pour the
now finished sauce into the sauceboat.  Pour some more sauce over the chicken on
the plate.  If you have more sauce left over (you will) let it sit warming in your
pot, at very, very, very low heat.

Garnish with your 'beautiful' basil leaves.

Fluff your rice and put it in a bowl.

Eat!  Enjoy!