Chicken Casserole with Egg and Lemon Sauce
Directions
- Rinse and dry the chicken pieces, and sautee gently in the butter and oil. They should not get colored.
- 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.
- 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.
Ingredients
- 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
- White pepper
- 2 medium onions, finely sliced
- 2 carrots, sliced
- 0.5 stick celery, rinsed, trimmed and chopped
Avgolemono Sauce
Ingredients
- 1 tablespoon cornflour
- 4 tablespoons cold
water - 2 eggs
- Juice of 1.5 lemons
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Serves/Yields: 4 persons
Season: Winter/Spring
Greek: Kotopoulo Fricassee
(16 votes, average: 3.81 out of 5)
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