Chicken with lemon and egg sauce

Chicken with lemon and egg sauce

Pollo al limone e uovo

By
From
Simple Cooking
Serves
4-6
Photographer
Alastair Hendy

This sauce, known as avgolemono, comes originally from Greece, and was incorporated a long time ago into the southern Italian culinary repertoire. I usually make it to accompany lamb, but with a good free-range chicken, it will taste heavenly.

Ingredients

Quantity Ingredient
1.5kg chicken thighs or breasts, skin on, cut into plum-sized morsels
plain flour, for coating
salt and pepper
6 tablespoons olive oil
1 onion, peeled and finely chopped
50ml dry white wine

Sauce

Quantity Ingredient
2 whole eggs, beaten together with 2 egg yolks extra
1 lemon, juiced
1 garlic clove, peeled and puréed
1 tablespoon parsley, finely chopped

Method

  1. Dust all the pieces of chicken with flour seasoned with salt and pepper, shaking off the surplus.
  2. Heat the olive oil in a pan until it nearly sizzles, add the onion and fry gently until soft, about 10 minutes. Add the chicken and, occasionally stirring, cook for 20 minutes until browned on all sides. Pour in the wine and cook gently for another 20 minutes. When the chicken is cooked, remove from the heat.
  3. Meanwhile, mix together the eggs, lemon juice, garlic, plenty of freshly ground pepper and the parsley, seasoning to taste with salt.
  4. Pour this mixture on to the chicken while still hot. Stir to coat all the pieces of chicken: the sauce should just thicken without becoming scrambled egg (rather similar to a spaghetti carbonara).

Variation

  • Young spring lamb could be used instead of the chicken. Cook for a bit longer, about another 20 minutes.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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