Chicken with Egg and Lemon SauceEggs & Poultry A very delicious recipe, quite common in greek households. In greek it is cold Kotopoulo Frikasse - 1 chicken, approximately 1.5 kg, cut into 4 joints - 2 tablespoons chopped dill - 30 gr. butter, melted - 300 ml water - 2 tablespoons olive oil - salt and white pepper - 2 medium onions, finely sliced - 2 carrots, sliced - 0.5 stick celery, rinsed, trimmed and chopped Avgolemono Sauce: - 1 tablespoon cornflour - 4 tablespoons cold water - 2 eggs - juice of 1.5 lemons Serves 4 persons! - Rinse and dry the chicken pieces, and sautee gently in the butter and oil. They should not get coloured. - Add the vegetables and the dill, water and seasoning, cover and cook gently for approximately 50 minutes. Let it stand for 5 minutes before proceeding with the egg and lemon sauceSauce. - Pour the sauce over the chicken and rotate the saucepan, until it looks completely amalgamated. - Return to a very low heat for 5 minutes, rotating occasionally until the sauce looks slightly thicker and the cornflour has cooked a little. - Serve the chicken pieces covered with the thick sauce and vegetables, on top of plain white rice, with fresh salad. |