Chicken Casserole with Egg and Lemon Sauce


  1. Rinse and dry the chicken pieces, and sautee gently in the butter and oil. They should not get colored.
  2. 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 Sauce.
  3. Pour the sauce over the chicken and rotate the saucepan, until it looks completely amalgamated.
  4. Return to a very low heat for 5 minutes, rotating occasionally until the sauce looks slightly thicker and the cornflour has cooked a little.
  5. Serve the chicken pieces covered with the thick sauce and vegetables, on top of plain white rice, with fresh salad.


  • 1 chicken, approximately 1.5 kg, cut into 4 joints
  • 2 tablespoons chopped
  • 30 gr. butter, melted
  • 300 ml water
  • 2 tablespoons olive oil
  • Salt
  • 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
  • 2 eggs
  • Juice of 1.5 lemons

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