Avgolemono is a staple in Greek cooking used for sauces and soups. The only ingredients are eggs, lemon juice, and broth. I asked Marina, my wonderful tour guide in Athens, what her favorite Greek dish was and she was kind enough to share it with me. She enjoys this dish with either chicken or pork and since we had chicken tenders on hand we made the dish with chicken. The blended flavors worked so well together...mild, but extremely flavorful. Our husbands and nephew along with myself and Barbara really enjoyed this dish, which we served over Jasmine rice. This will definitely be a repeat meal for family and friends!😋😋
- 1/2 cup EVOO
- 2 lbs chicken tenders or pork (cut into 1″ pieces)
- 3 leeks, diced
- 3 spring onions (scallions), diced
- 3 carrots, diced
- 2 cups chicken stock or vegetable stock
- 1/2 cup white wine
- celery leaves or parsley cut into pieces (we used Italian parsley)
- 1/4 cup fresh dill, chopped
- juice of 1 large lemon
- 1 extra large egg, room temperature
- salt & pepper to taste
- In a large skillet heat the EVOO over medium-high heat.
- Season the meat chunks with salt & freshly ground pepper.
- Saute until nicely browned on both sides, do not overcook.
- Remove the meat to a platter and keep warm.
- Add the leeks, carrots, and onions to hot skillet & saute until nicely tender, about 5-7 minutes.
- Add the wine and let it evaporate. Once evaporated, add the stock and simmer 3-5 minutes.
- Add the parsley or celery leaves, stir, then add the meat. Remove from heat.
- In a medium bowl, using a whisk, beat the egg until frothy. Slowly whisk in the lemon juice.
- Ladle 1 cup of the skillet liquid little by little into the egg mixture, constantly whisking to temper the egg & prevent curdling.
- Add the egg-lemon mixture to the skillet, stirring gently. Serve immediately over rice or pasta.