Greek Grilled Chicken Recipe Ingredients:

• 8 boneless chicken breast halves
• 1 recipe oil and lemon dressing (ladolemono)
• Fresh chopped herbs, like oregano, chives, or thyme, to garnish

How to Make Greek Grilled Chicken:

Preheat the grill to 350 Degrees Fahrenheit if using a propane grill, or prepare the coals if using a charcoal grill.

Blog the chicken breast halves with paper towels until the surface is somewhat dry.

Prepare the oil and lemon dressing according to the instructions. Brush each piece on both sides with the dressings. Brush the tops with more dressing.

Place each breast half on the grill. Flip after 8 minutes. Brush the tops with more of the dressing. Discard the leftover. Cook for another 8 minutes.

Remove the chicken breast halves from the grill after cooked all the way through. Sprinkle with fresh herbs just before serving.

The post 30 Minute Greek Grilled Chicken appeared first on .

Grilled Chicken Gyro Recipe Ingredients:

• 4 Greek pita bread rounds
• 1 recipe Greek tzatziki
• 1 recipe grilled chicken of choice, such as this one
• 1 large onion, chopped
• 2 medium tomatoes, diced
• Crumbled feta cheese
• Dried Greek Oregano

Instructions on How to Make Grilled Chicken Gyros:

Make the pita bread and tzatziki according to the recipe instructions, unless you’re buying these two ingredients in the store. Prepare the grilled chicken according to the recipe. Cut the chicken into pieces.

Place a piece of aluminum foil down on a flat surface. Put a piece of bread in the center of the foil. Spread a generous amount tzatziki onto the pita bread. Top with chopped onion and tomato and then add the grilled chicken. Sprinkle with feta cheese and drop another spoonful of tzatziki over the top, if desired. You can also sprinkle some oregano over all the ingredients.

Roll the gyro sandwich and wrap it in aluminum foil so it can hold the shape. Repeat until you’ve used up all the bread.

The post Recipe for Greek Grilled Chicken Gyros appeared first on .

Cajun Style Gyro Recipe Ingredients:

• 4 Greek pita bread rounds
• 1 recipe cajun dip (see below)
• 3 blackened chicken breast halves, sliced
• 1 large onion, chopped
• 2 medium tomatoes, diced
• Crumbled feta cheese
• Dried Greek Oregano

Instructions on How to Prepare Cajun Style Gyros:

Make the pita bread and according to the recipe instructions unless you’re buying them from the store.

To prepare the cajun dip, add 3/4 cup Greek yogurt, 2 tablespoons tahini, 1 tablespoon cajun seasoning, and 2 tablespoons chopped, fresh cilantro to a food processor and pulse until smooth).

To prepare the blackened chicken, rub 4 chicken breast halves with cajun seasoning and place on a grill that has been set to 400 degrees Fahrenheit. Cook for about 10 minutes on each side, or until it has been coked all th way through.

Place a piece of aluminum foil down on a flat surface and place a slice of pita bread in the center. Spread some of the cajun dip across the middle of the pita bread. Top with chopped onion and tomato and then add some of the blackened chicken. Sprinkle with feta cheese and some dried oregano.

Roll the gyro and wrap it in aluminum foil so it can hold the shape. Repeat until you’ve used up all the pita bread.

The post Recipe for Cajun Style Gyros appeared first on .

Greek Style Skewered Chicken (Kota Souvlaki) Recipe Ingredients:

• 2 pounds boneless chicken breast, cut into 1 1/2 inch cubes
• 1 recipe ladolemono

How to Prepare Greek Style Skewered Chicken:

Prepare the ladolemono according to the recipe.

Place the chicken in a medium bowl and stir in the prepared ladolemono. Cover the bowl and refrigerate for at least two hours, but overnight is best.

When you’re ready to make the souvlaki, preheat the grill to 350 degrees Fahrenheit or prepare the coals.

Pierce the chicken cubes into the skewers. Place the skewer directly on the grill and cook on each side for 3-4 minutes. It should take about 12-15 minutes to cook the chicken all the way through.

The post Recipe for Greek Style Skewered Chicken Souvlaki appeared first on .

Greek Style Chicken With Lemon and Oregano (Lemonati kai Reganati Kota) Recipe Ingredients:

• 1 recipe ladolemono
• 2 teaspoons dried Greek oregano
• 4 skinless, boneless chicken breasts

Instructions to Prepare Greek Lemon Chicken With Oregano:

Prepare the ladolemono according to the instructions in the recipe. Stir in oregano and set aside.

Rinse the chicken breasts with cold water and pat dry with paper towels. Place chicken in a large plastic bag. Pour in the ladolemono with oregano and seal the bag tightly. Place the bag in the refrigerator for at least one hour, but overnight is best.

Preheat the oven to 350 degrees Fahrenheit when you are ready to cook the chicken. Spray a 9 x 13 baking dish with cooking spray.

Arrange the chicken breasts in a single layer on the baking dish and pour the marinade from the bag over the top. Bake the chicken for 20-25 minutes until cooked all the way through.

The post Recipe for Greek Style Chicken With Lemon and Oregano appeared first on .

Greek Style Stuffed and Poached Chicken (Kota Gemisti Stin Katsarola) Recipe Ingredients:

• 1 whole chicken, about 5 pounds
• 1/2 cup Greek olive oil
• 1 large onion, chopped fine
• 4 slices stale bread, cubed into 1/2 inch pieces
• 1 cup currants or raisins
• 3 cups sweet red wine, like Mavrodaphne
• 1 cup chopped fresh parsley
• Salt, to taste
• Pepper, to taste
• 1 large egg, beaten with a fork
• 2 tablespoons butter

Instructions to Prepare Greek Poached Chicken:

Add 1/4 cup of the oil to a Dutch oven and heat over medium. Add the chopped onion and saute for five minutes, or until the onions are soft. Remove from the pan and add to a small dish. Use a slotted spoon so the oil stays behind. Add the bread to the dutch oven and saute for about four minutes, being careful to turn the bread cubes so that they cook evenly. They should be golden brown. Using a slotted spoon, remove the bread cubes from the dutch oven and onto a plate.

Add the onions back into the Dutch oven and also add the currants or raisins. Set the heat on medium and saute the two together for a few minutes or until the currants begin to crackle. Add 1/2 cup of the wine and stir with a wooden spoon. Remove the pan from the heat. After you do that, add the bread, parsley, salt, and pepper to the Dutch oven and stir with a wooden spoon to mix. Add the egg and toss into the mixture until the egg is well combined.

Stuff the cavity of the chicken with the bread mixture. Close the opening of the cavity shut with kitchen twin or toothpicks.

Wipe the Dutch oven with paper towels. Add the remaining 1/4 cup of the olive oil and butter and return it over medium heat. Cook the chicken, being careful to turn it on all of its sides so that the chicken is evenly browned. This should take a total of twelve minutes. Add the rest of the wine (2 1/2 cups) and turn the chicken on all of its sides to coat it with wine. Add enough water so that 2/3 of the chicken is covered with liquid. Cover the Dutch oven and bring it to a boil. Set the heat to low after it boils and simmer for 30 minutes. After 15 minutes, turn the chicken over.

Uncover the pot and add salt, to taste. Simmer on low, covered, for another 30 minutes, turning it once at the 15-minute point. When done, transfer the chicken to a cutting board. Wait about 10 minutes before cutting the chicken so that you don’t lose all the tasty juices.

Don’t throw away the juices. While the chicken is resting, bring the juices to a boil with the Dutch oven uncovered. Simmer the mixture, stirring constantly, until it thickens. Use this as a sauce for the chicken once you serve it.

The post Recipe for Greek Style Stuffed and Poached Chicken appeared first on .

Greek Style Chicken Stew (Kota me Krasi) Recipe Ingredients:

• 1/4 cup Greek olive oil
• 3 slices pancetta, diced
• One whole chicken (about 4 pounds), cut in 6 pieces
• 2 large onions, chopped
• 3 carrots, peeled and cut into 4 pieces
• 1 fennel bulb, fronds removed and chopped
• 2 cups whole, small mushrooms – washed and trimmed (optional)
• 4 garlic cloves, minced
• 1 cup sweet red wine, such as Mavrodaphne
• 1 cup dry red wine
• 1/2 teaspoon red pepper flakes
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 1 teaspoon salt
• Water, as needed
• 3 tablespoons chopped, fresh parsley

Directions to Make Greek Chicken Stew:

Add the oil to a dutch oven and heat over medium for 30 seconds. Add the pancetta and saute for 1 minute. Add the chicken and sear on on side for 5 minutes. Turn the pieces over and sear for another 5 minutes. Sear the chicken pieces in batches if they don’t fit in the pan at once. Remove the chicken fro the pan and set aside.

Add the onions, carrots, and fennel and saute over medium heat for 5 minutes. If using mushrooms, add them and saute for 1 minute. After that, add the garlic and saute for one minute. Add the chicken back to the pan and add the sweet wine, dried wine, red pepper flakes, thyme, rosemary, bay leaves, and salt. If the mixture doesn’t cover the chicken, add a little water until it does.

Cover the pan and bring the mixture to a boil over medium-high heat. Once it does, reduce the heat to low to simmer the stew for 45 minutes. Turn the chicken pieces over, return the lid to the pan, and then simmer the stew for another 45 minutes.

Remove the chicken and vegetables from the pan, leaving the liquid behind. With the pan uncovered, bring the liquid to a boil and then drop it to a simmer. Let it cook for about five minutes or until the sauce thickens slightly. Pour the sauce over the chicken and vegetables and then sprinkle with the fresh parsley just before serving.

The post Recipe for Greek Style Chicken Stew appeared first on .

Greek Style Roasted Whole Chicken (Kotopoulo Fournou) Recipe Ingredients:

• 1 whole chicken, 3 1/2 – 5 pounds
• Olive oil, for brushing skin
• Salt, to taste
• Pepper, to taste
• One whole lemon, zest removed and juiced
• 2 teaspoons Greek oregano
• 3 whole garlic cloves
• 1 cup of cold water

Directions to Prepare Greek Roasted Chicken With Lemon:

Preheat the oven to 350 degrees Fahrenheit.

Remove the giblets from the inside of the chicken, if any. Rinse the skin and inner cavity with cold water. Pat the skin dry with a paper towel.

Rub olive oil onto the skin using your fingers. Sprinkle salt and pepper on the skin.

Add the lemon juice, lemon zest, more salt and pepper (to taste), and Greek oregano to a small dish and combine using a small whisk. Rub the mixture into the inner cavity of the chicken. Place the three garlic cloves in the cavity as well as whatever remains of the lemons. Tie the legs shut with a piece of kitchen twine and place the chicken in a roasting pan with the breasts facing upwards. Add 1 cup of cold water to the pan.

Place the chicken in the center of preheated oven and cook until a meat thermometer reads 165 degrees Fahrenheit when inserted into the leg. This should take about 1.5 hours.

The post Recipe for Greek Style Roasted Whole Chicken appeared first on .

• 1/2 cup butter
• 2 or 3 pound chicken, cut into pieces
• 3 white potatoes, peeled and quartered
• Juice of 1 1/2 lemon
• 1/2 cup hot water
• 2 teaspoon salt
• 1/4 teaspoon pepper

How to Make Greek Lemon Chicken:

Add the butter to a frying pan and let it melt over medium heat. Sauté chicken until golden brown on all sides. Transfer to 3-quart casserole and surround with the potatoes.

Drizzle the mixture with the lemon juice and hot water and then sprinkle with the salt and pepper.

Cover the pan and bake the chicken  for 1 hour, or until chicken is tender, basting every 20 minutes.

Remove chicken to a serving platter and pour the juices from the pan over chicken and potatoes.

The post Recipe for Greek Style Chicken with Lemon appeared first on .

Greek Style Roast Stuffed Chicken (Kotopoulo Yemisto) Recipe Ingredients:

• 4 lb. chicken
• 2 teaspoons salt
• 3/4 cup butter
• 2 tablespoons pine nuts
• 1/2 cup rice
• 1 cup water
• 2 tablespoons raisins
• 1/4 teaspoons pepper

Directions to Make Greek Roasted Chicken:

Prepare chicken for roasting. Rub neck and body cavities lightly with salt.

Chop giblets into small pieces.

In 1/4 cup hot butter in saucepan, sauté pine nuts until they turn pink.

Remove pine nuts and sauté giblets in same butter. Add rice, and sauté 3 minutes.

Add pine nuts, water currants, salt and pepper.

Cover and cook slowly over medium heat for about 10 minutes, or until the water is absorbed.

Fill chicken about 2/3 full, with the stuffing, packing it loosely, and sew or skewer the opening.

Truss bird and roast. Place bird, with breast side up, on a rack in shallow pan.

Cover top and sides of chicken with a piece of cheesecloth dipped in melted butter.

Roast in an oven that has been set at 300 degrees Fahrenheit for about 2 hours.

If cheesecloth dries, moisten it with some of the dripping in pan.

Remove the cloth towards the end of the cooking period.

Serve, garnished with the stuffing.

The post Recipe for Greek Style Roast Stuffed Chicken appeared first on .

Greek Style Chicken with Noodles (Kotopoula Hilopites) Recipe Ingredients:

• 2 pounds assorted chicken pieces, such as thighs and drumsticks (with bone)
• 2 sticks butter
• 2 pounds tomatoes
• 1 pound, 10 ounces Hilopites – These are special square “hilopites” noodles found in Greek markets.
• Salt, to taste
• Pepper, to taste

Directions to Prepare Chicken With Noodles:

Rinse the chicken pieces and pat dry with a paper towel.

Wash the tomatoes and strain them through the colander.

Melt the butter in a large pot.

Sauté a few chicken pieces at a time, on all sides, in the hot butter or margarine.

Add 1/3 of the tomato paste, 1 cup of warm water and let all simmer over a medium fire for one and a quarter hour.

Meanwhile, set the oven at 250 degrees.

When their cooking time is completed, remove the chickens from their pot and set on a platter.

Pour the sauce in the pot into a baking dish.

Add the rest of the tomato paste and 2 or 3 cups of warm water. Put this in the oven to cook for 15 minutes.

Next add the noodles, stirring occasionally with a fork, and let them bake in a medium oven for 20 minutes.

Stir again, lay the chicken pieces in the baking dish with the noodles and let the meal cook for a few minutes more until the noodles are completely done.

Serve the meal with grated Parmesan cheese.

It is especially tasty in the summer, served with fresh tomatoes.

The post Recipe for Greek Style Chicken with Noodles appeared first on .

Greek Style Baked Rabbit (Stifado) Recipe Ingredients:

• 4 ½ pounds of rabbit
• 3 pounds small or pearl onions
• 2 cups olive oil
• 1 bulb garlic
• 1 -2 cups vinegar
• 1lb.10 oz. tomatoes or 1/2 tablespoon tomato paste
• 2 -3 bay leaves
• 1 sprig rosemary
• Pinch of allspice
• Salt
• Pepper

How to Make Greek Style Baked Rabbit:

Cut the rabbit in pieces. Place in a bowl, sprinkle with vinegar and let soak for about 2 hours.

Heat the olive oil. Wipe the rabbit pieces dry, then fry and put in a stewing pot.

Add the tomato paste or tomatoes, strained through a colander, the vinegar cloves of one whole garlic bulb, the bay leaves, rosemary, allspice, salt, pepper, 2 cups of water and the frying pan oil.

Let the meal cook for about 45 minutes at 375 degrees baked temperature.

In the remaining oil, fry the onions, already peeled and washed, then pour them into the stewing rabbit.

Cover the pot and let the meal cook slowly until only very little sauce remains.

The post Recipe for Greek Style Baked Rabbit appeared first on .

Greek Style Chicken with Peas Recipe Ingredients:

• 2 pounds of chicken
• 2lbs. 12oz. peas
• 1 medium sized onion
• 1 medium can of tomatoes T
• 1/2 cup margarine or butter
• Salt
• Pepper

How to Prepare Greek Chicken With Peas:

Clean and wash the chickens well. Cut them in regular size portions. Season with salt and pepper.

Melt butter in a pot and sauté the chicken pieces well.

Before they brown completely add the giblets and chopped onion to sauté in the hot butter.
Once sautéed, add strained tomatoes.

After they have begun cooking, add 1 to 2 cups of water.

Let the meal cook for 30 minutes then add shelled and washed peas, some salt and pepper.

Cover and let the meal continue cooking until no liquid remains, only the melted butter.

The post Recipe for Greek Style Chicken with Peas appeared first on .

Greek Style Chicken with Parsley in Egg Lemon Sauce Recipe Ingredients:

• 1/2 cup olive oil
• 1 free range (about 2 1/2 lbs.) chicken, cut into pieces
• 1 cup white wine
• Pepper
•  Salt
• 1 cup water
• 3 pounds parsley, washed and drained (see above for notes)
• 10 chives
• Egg and lemon sauce
• Parsley for garnish

Instructions to Prepare Greek Chicken With Parsley:

Heat half the oil in a heavy skillet. Sauté the chicken pieces until they are golden all over, about 3 minutes, then pour in the wine and cook for 5 minutes.

Add the salt, pepper and water. Simmer for 30 minutes, adding a little more water if needed.

Cut the off the leaves and discard most of the stems of the parsley.

In another skillet, heat the remaining oil and sauté the chives and the parsley. Add them to the chicken and cook for 10 to 15 minutes more.

When the chicken and parsley are tender, arrange the chicken pieces in the center of a hot serving plate and place the parsley around the chicken. Pour the avgolemono sauce over, garnish with fresh parsley, and serve immediately.

The post Recipe for Greek Style Chicken with Parsley in Egg Lemon Sauce appeared first on .

Greek Style Chicken with Okra (Kotopoulo me Bamies) Recipe Ingredients:

• 1lb 10oz. of chicken
• 2lbs 12oz. of okra
• 3/4 cup butter
• 1 medium onion
• 3/4 kilo (1lb.10oz.) tomatoes
• Salt
• Pepper

Instructions to Make Greek Chicken With Okra:

Wash the okra in a pot of water. Clean them by cutting off the stem ends, taking care not to cut into the flesh of the okra. After cleaning them, place in layers in a baking dish; sprinkle them with fine salt and vinegar.

Clean and wash the chickens, cut them in pieces, salt and pepper and drain completely.

Chop the onion.

Put butter in the pot to brown.

Sauté well the chicken pieces, a few at a time, then the onion, in the hot butter. Put all the chicken pieces in a pot and add strained tomatoes.

Once they have begun to cook, add two cups of water and let simmer for about half an hour.

Add the okra, cover the pot and let cook until no liquid remains, only the butter.

During the cooking the only concern is that the pot doesn’t go dry, therefore, if necessary, add water from time to time.

Note: If desired, you can fry the okra first. In this case, let the meal cook for only three quarters to one hour, until only the sauce remains, no liquid since the fried okra cooks faster and doesn’t require so much water.

The post Recipe for Greek Style Chicken with Okra appeared first on .

Greek Style Chicken Pilaf (Kotopoulo Pilafi) Recipe Ingredients:

• 1-2 chickens
• 1lb of rice
• 1lb.10oz. sliced tomatoes or 1 tablespoon tomato paste
• 1/2 cup, or margarine butter
• 1 medium size onion
• Salt
• Pepper

How to Make Greek Style Chicken Pilaf:

Clean and wash the chickens well. Drain them well in a colander. Cut them in portions, seasoning each with salt and pepper.

Melt butter in a pot to sauté the chickens. Add one chopped onion to the chicken and continue to sauté.

Next, add strained tomatoes or tomato paste, diluted with a cup of water. Add 1 cup of water and let the chickens cook for fifteen to twenty minutes.

Next add the water necessary to cook the rice, counting 2 1/3 cups of broth for 1 cup of rice.

Cover the pot and let all completely cook.

When finished, remove the chicken pieces form the broth through a colander and return the pot to boil.

In the meantime, wash the rice in the colander under running water until the water runs through completely clean.

Put the rice in the broth, stir for a few seconds with a spoon, cover the pot and cook, absorbing the liquid.

Then remove form the fire, place the chicken pieces over the pilaf and cover the pot with a clean towel.

Set the pot cover over that and leave for ten minutes.

The post Recipe for Greek Style Chicken Pilaf appeared first on .

Greek Style Chicken in White Garlic Sauce Recipe Ingredients:

• 1 free range chicken (about 3 lbs.), cut into serving pieces
• 1 bay leaf
• 1 medium, quartered onion
• Pepper
• Salt
• Flour for dredging
• Vegetable oil for frying
• 3 tablespoons olive oil
• 3 tablespoons flour
• 4 -5 cloves garlic
• 1/2 cup white wine
• 2 tablespoons, red wine type vinegar
• 1 cup, ground walnuts
• 1/2 cup, coarsely crushed almonds

How to Prepare Greek Style Chicken With White Sauce:

Place the chicken in a pan and cover with water. Add the bay leaf, onion, and salt and pepper. Bring to a boil, then reduce the heat and simmer for 20 to 30 minutes, or until tender but firm.

Remove the chicken pieces from the pan with a slotted spoon, pass the stock through a fine sieve, and skim off and discard as much fat as possible. Measure the stock; you should have about 3 cups. If it is more, reduce it over high heat. If it is less, add a little water.

Heat some olive oil in a deep skillet. Lightly dredge the chicken with flour and fry until golden brown on all sides. Transfer the fried pieces to paper towels and keep warm.

Discard the frying oil from the skillet and wipe with paper towels. Heat 3 tablespoons of olive oil over low heat, and whisk in the 3 tablespoons of flour. Continue whisking for about 1 minute, until it begins to froth.

Remove from the heat and add the garlic, reserved stock, wine, vinegar, and walnuts, whisking constantly. Return to the stove and continue whisking over medium heat until the sauce begins to thicken. Taste and add more salt and pepper if necessary.

Arrange the chicken on a heated plate, and pour the sauce over it. Sprinkle with almonds and serve immediately.

The post Recipe for Greek Style Chicken in White Garlic Sauce appeared first on .

Greek Style Grilled Lemon Chicken (Lemonati Kota sta Karvouna) Recipe Ingredients:

• 1/4 cup lemon juice, from around 2 lemons
• 1/4 cup Greek olive oil
• 2 teaspoons dried oregano
• 2 scallions, trimmed and sliced
• 4 skinless, boneless chicken breast halves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Olive oil, to brush grill

Instructions to Make Grilled Lemon Chicken:

Add the lemon juice, olive oil, oregano, and scallions to a mixing bowl and whisk together until well combined.

Rinse chicken well with cold water and dry with paper towels. Sprinkle both sides with salt and pepper. Place chicken in a large plastic bag with the prepared lemon juice mixture. Seal the bag and place it in the refrigerator for one hour, or overnight.

Brush the grill with olive oil and preheat it to medium or prepare the coals if using charcoal grill. Place each chicken breast on the grill spaced evenly apart, being careful not to crowd them. Cook for five minutes or so on both sides until the chicken is cooked through. Total cooking time should take 10 – 12 minutes depending on how hot the grill is. Remove from grill and serve immediately.

The post Recipe for Greek Style Grilled Lemon Chicken appeared first on .

Greek Style Chicken Pilaf from Epirus (Kota Pilafi Atzem) Recipe Ingredients:

•  1 large onion, chopped
• 2 1/2 pounds chicken pieces, bone-in
• 4 tablespoons Greek olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cinnamon
• 1/2 cup tomato sauce
• 3 1/2 cups water
• 1 1/2 cups uncooked rice
• 2 tablespoons chopped, fresh parsley.

Directions to Prepare Greek Chicken Pilaf from Epirus:

Add the olive oil to a large Dutch oven and set the heat to medium to heat the oil. Arrange the chicken pieces in the pot in a single layer and cook for about five minutes. Flip each of the pieces over to the other side and add the onion. Saute the two together for 5-10 minutes or until the onions become salt. Sprinkle the mixture with salt, pepper, and cinnamon. Stir in the tomato sauce, water, and rice. Cover the Dutch oven and bring the mixture to a boil over medium heat. Drop the heat to low after the mixture boils and then simmer for thirty minutes. Sprinkle the dish with fresh parsley just before serving.

The post Recipe for Greek Style Chicken Pilaf from Epirus appeared first on .

Greek Style Chicken with Egg and Lemon Sauce (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

How to Make Greek Chicken With Egg and Lemon Sauce:

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.

The post Recipe for Greek Style Chicken with Egg and Lemon Sauce appeared first on .