|
|
Greek Lemon Chicken
A delectable, tangy casserole. |
Ingredients:
| 1/4 |
Cup |
Butter |
| 1 |
Whole |
Carrots (Sliced) |
| 1 |
Item |
Celery Stalks (Or Fennel, cut into pieces) |
| 3 1/3 |
lb |
Chicken (Cut into pieces) |
| 2 1/2 |
Cup |
Chicken Broth |
| 1 |
Tablespoon |
Corn Flour |
| 1 |
Tablespoon |
Dill (Fresh, chopped, or sprigs of) |
| 2 |
Item |
Egg Yolks |
| 2 |
Tablespoon |
Lemon Juice |
| 2 |
Tablespoon |
Olive Oil |
| 1 |
Medium |
Onion (Sliced) |
| 1-2 |
Pinch |
Pepper (To taste) |
| 2-3 |
Pinch |
Sea Salt (To taste) |
|
|
Directions:
- Heat the butter and oil in a large flameproof casserole.
- Season the chicken pieces, onion, carrot and celery (or fennel), add them to the casserole and saute gently without browning, for about 15 minutes.
- Add the broth, bring to the boil, then season to taste.
- Cover and transfer to a preheated oven at 170C/350F/Gas Mark 4 for 40 minutes, or until the chicken is cooked (the juices should run clear when pricked through the thickest part with a fork or skewer).
- Put the corn flour into a small cup or bowl, add 4 tbsp water and stir until smooth.
- Remove casserole from the heat, pour off the liquid into another saucepan, bring to the boil and reduce to about 300ml.
- Remove from the heat and let cool for five minutes.
- Put the egg yolks in a bowl, beat well, then whisk in one tbsp of the lemon juice.
- Whisk the mixture into the sauce, a little at a time, and very slowly.
- Taste and adjust the seasoning.
- Add the remaining tbsp of the lemon juice if it needs a little more acidity.
- Reserve a tbsp or so of the lemon zest and stir the remainder in to the sauce.
- Remove the chicken from the oven and pour the sauce over.
- Serve with chopped dill and the reserved lemon zest.
|
Other Recipes:
Appetizers, Soups, Salads, Entrees, Desserts, Sides, Miscellaneous
|
|
