Greek Chicken and Parsley in Egg-Lemon Sauce

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                            FOOD FUNNY
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Here's an oldie from Irene DiCaprio:

On a beautiful summer's day, two English tourists were driving through
Wales. At Llanfairpwllgwyngyllgogerych they stopped for lunch and one of
the tourists asked the waitress, "Before we order, I wonder if you could
settle an argument for us. Can you pronounce where we are, very, very, very slowly?"

The waitress leaned over and said, "Burrr... gerrr... king."

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                            TODAY'S RECIPE
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A review of the Greek recipes I have published over the past eleven
years would reveal that I am extremely fond of egg-lemon sauce. It is
paired with chicken and parsley in this unusual dish in which the
parsley is treated like a vegetable rather than as a garnish.

Greek Chicken and Parsley in Egg-Lemon Sauce (Kotopoulo me Maidano Avgolemono)

1/2 cup (125 ml) olive oil
2-3 lbs (900-1350 g) chicken pieces
1 cup (250 ml) dry white wine
Salt and freshly ground pepper to taste
1 cup (250 ml) chicken stock or water
3 lbs (1350 g) fresh flat-leaf parsley plus additional for garnish
10-12 scallions (spring onions), green and white parts, chopped
Avgolemono sauce (see below)

Heat half the oil in a skillet over moderate heat and brown the chicken
pieces on all sides. Add the wine and cook for 5 minutes. Add the salt,
pepper, and chicken stock and simmer covered over low heat for 30
minutes. Cut off and discard most of the stems of the parsley. Heat the
remaining oil in a separate skillet over moderate heat and saute the
parsley and scallions until wilted, about 3 minutes. Add to the chicken
mixture and cook 10 to 15 minutes more. Place the chicken pieces on a
serving platter and arrange the parsley mixture around the chicken.
Spoon the avgolemono sauce over the chicken and garnish with chopped fresh parsley.
Serves 4 to 6.

Avgolemono Sauce

2 eggs
Juice of 2 lemons
2 tsp (10 ml) cornstarch (cornflour) mixed with
2 Tbs (30 ml) cold water
1 1/2 cups (375 ml) chicken stock or water
Salt and freshly ground pepper to taste

Whisk together the eggs, lemon juice, and cornstarch mixture. Combine
with the remaining ingredients in a saucepan and bring to a simmer over
low heat, stirring frequently, until the sauce is hot and slightly
thickened. Do not boil.
Makes about 2 cups (500 ml).
Received on Thu Jan 21 00:48:14 2010