Recipe for Greek Style Chicken with Parsley in Egg Lemon Sauce
It may seem strange, but this recipe really does call for 3 pounds of parsley. Since that might be unrealistic for most people, feel free to simply use as much parsley as you can. You can also use some parsley, and then substitute the rest of the amount for spinach or another type of green that cooks down well when cooked.
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
- 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.
This post was written by GreekBoston.com