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Greek Food - Recipe: Greek Lemon Chicken

  Greek Lemon Chicken
A delectable, tangy casserole.

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)
  • 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.

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