So, I have had this Classic Greek Cooking book by Daphne Metaxas forever. In fact it was published in 1974 and is no longer in print (although you can get it used in a variety of places). My copy is falling apart. The back cover is totally gone and there are stains throughout the book. Simple Greek cooking and many recipes that are easily made.
One recipe I make over and over and over, and is a big family hit, is Chicken Avgolemono. Right now I have a surplus of lemons. My husband picked about 10 pounds yesterday, from which I zested, peeled, and juiced. I also made some lemon vodka for use in lemon drops sometime down the line and a lemon/garlic salad dressing for use this week. But I am not anywhere near using the current crop. Tea got a bagful when she was here a week ago, so she might want a few more. Brilliant daughter loves to make lemon bars, so she can use a few. And I have a dessert to make for a baby shower on Thursday at my hubby’s work, so I can be creative with lemons there. But that won’t take even half of what we have sitting in the kitchen. So I think harder, and remember…this simple stew. I think you will like it.
Chicken – you can use a cut-up fryer, or boneless thighs (with skin on)
2 T olive oil
1 c chicken broth
1 T dry or ¼ c fresh dill weed
salt/pepper to taste
2 diced potatoes or 2 cans whole white baby potatoes, drained
2 lemons, juiced
2 T cornstarch
In large stew pot or Dutch oven, brown chicken in oil. Turn skin side up. Add broth, 1 cup water, dill, and salt and pepper. Bring to a boil. Cover and simmer for 35 minutes. Add potatoes and continue simmering until potatoes are tender.
Mix lemon juice with cornstarch. Beat eggs and mix in with lemon juice. Slowly pour into chicken mixture, stirring as you pour. Cook until thickened. Serve immediately.
This takes about an hour from start to finish. You can make it over the weekend and serve it during the week. It also freezes well so you can make a double batch and freeze half for a rainy day.
Serve with salad or veggie and some bread to mop up the sauce and you are good to go.