1 chicken, approximately 1.5 kg, cut into 4 joints 2 tablespoons chopped
dill 30 gr. butter, melted 300 ml water 2 tablespoons olive oil salt
and white pepper 2 medium onions, finely sliced 2 carrots, sliced 0.5
stick celery, rinsed, trimmed and chopped
Avgolemono Sauce 1 tablespoon cornflour 4 tablespoons cold
water 2 eggs juice of 1.5 lemons
Serves 4 persons!
METHOD
Rinse and dry the chicken pieces, and sautee gently
in the butter and oil. They should not get coloured. Add the vegetables and the
dill, water and seasoning, cover and cook gently for approximately 50 minutes.
Let it stand for 5 minutes before proceeding with the egg and lemon sauceSauce. Pour the sauce over the chicken and rotate the saucepan, until it
looks completely amalgamated. Return to a very low heat for 5 minutes, rotating
occasionally until the sauce looks slightly thicker and the cornflour has cooked
a little. Serve the chicken pieces covered with the thick sauce and
vegetables, on top of plain white rice, with fresh salad.
