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Recipe for Kotopoulo Avgolemono – Chicken with Egg and Lemon Sauce

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The chicken in this recipe is finished with an avgolemono sauce, which is a popular sauce used in Greek cooking. This recipe is prepared throughout Greece with fresh chicken or other poultry.

Kotopoulo Avgolemono Recipe Ingredients:

  • 1 whole chicken (3-4 pounds), cut in pieces
  • 2 cups chicken broth
  • 2 carrots, peeled and cut into 3-4 large pieces
  • 1 stalk celery, 3-4 cut into large pieces
  • 3 bay leaves
  • 6 black peppercorns
  • 6 scallions, trimmed
  • Salt, to taste
  • Pepper, to taste
  • 1 recipe Avgolemono sauce, prepared with the leftover broth from cooking the chicken plus extra broth
  • 2 tablespoons fresh, chopped dill or parsley

Instructions:

Add the chicken to a large pot with the chicken broth, carrots, celery, bay leaves, peppercorns, scallions, salt, and pepper.

Cover the pot and bring to a boil. Simmer the chicken on low until cooked all the way through. This should take forty minutes.

Remove the chicken from the cooking liquid and strain into a pot. Prepare the avgolemono sauce according to the recipe using the liquid and adding more broth as needed.

Arrange the chicken on a serving dish and pour the sauce over.

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This post was written by GreekBoston.com