Chicken and Parsley in Egg-Lemon Sauce (
Source of Recipe
ww recipes
List of Ingredients
1/2 cup (125 ml) olive oil
2-3 lbs (900-1350 g) chicken pieces
1 cup (250 ml) dry white wine
Salt and freshly ground pepper to taste
1 cup (250 ml) chicken stock or water
3 lbs (1350 g) fresh flat-leaf parsley plus additional
for garnish
10-12 scallions (spring onions), green and white
parts, chopped
Avgolemono sauce (see below)
Recipe
Heat half the oil in a skillet over moderate heat and brown the
chicken pieces on all sides. Add the wine and cook for 5 minutes.
Add the salt, pepper, and chicken stock and simmer covered over low
heat for 30 minutes. Cut off and discard most of the stems of the
parsley. Heat the remaining oil in a separate skillet over moderate
heat and saute the parsley and scallions until wilted, about 3
minutes. Add to the chicken mixture and cook 10 to 15 minutes more.
Place the chicken pieces on a serving platter or individual plates and
arrange the parsley mixture around the chicken. Spoon the avgolemono
sauce over the chicken and garnish with chopped fresh parsley. Serves
4 to 6.
Avgolemono Sauce
2 eggs
Juice of 2 lemons
2 tsp (10 ml) cornstarch (cornflour) mixed with
2 Tbs (30 ml) cold water
1 1/2 cups (375 ml) chicken stock or water
Salt and freshly ground pepper to taste
Whisk together the eggs, lemon juice, and cornstarch mixture. Combine
with the remaining ingredients in a saucepan and bring to a simmer
over low heat, stirring frequently, until the sauce is hot and
slightly thickened. Do not boil. Makes about 2 cups (500 ml).
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