Lemon is great in just about everything, from drinks, to cakes, and definitely to chicken.
Greek roast chicken is hearty and delicious as it is, but you wouldn’t expect the Greeks to resign to one type of lemon chicken now would you?This lemon chicken is indeed stewed in a pot, but that’s not what makes it so special.
Towards the end of cooking, an egg is stirred delicately into the broth, significantly thickening it to a satin-quality velvety sauce. The thing is, once stirred in, the dish must be immediately served as re-heating might curdle the eggs.
Recipe from a Betty Bossi book this is now out of print.
1 chicken, cut into 8 pieces
2 Tbsp olive oil
1 onion, fine chop
2 cloves garlic, grated
1 Tbsp flour
1 cup chopped parsley
2 lemons, juice
3 cups chicken stock
1/2 lemon, juice, extra
Sear the chicken in the hot olive oil until golden on all sides; remove and set aside.
In the same pot, saute the onion, garlic, and flour in the chicken renderings until slightly softened.
Add half a cup of the parsley, lemon juice, and chicken broth.
Return the chicken pieces, bring to the boil, reduce heat, cover the pot, and let simmer for 1 hour.
Taste at this stage or seasoning, and adjust if necessary with salt and pepper.
In a bowl, mix the remaining half cup parsley, the egg, half a lemon juice, and a tablespoon of water.
Off heat, stir the egg mixture into the hot chicken sauce until visibly thickened.
Serve immediately with some rice.