Avgolemono with Chicken (Authentic Greek Chicken in Egg-Lemon Sauce)


  • Servings: 6
  • Difficulty: Easy

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


    1. In a large skillet heat the EVOO over medium-high heat.
    2. Season the meat chunks with salt & freshly ground pepper.
    3. Saute until nicely browned on both sides, do not overcook.
    4. Remove the meat to a platter and keep warm.
    5. Add the leeks, carrots, and onions to hot skillet & saute until nicely tender, about 5-7 minutes.
    6. Add the wine and let it evaporate. Once evaporated, add the stock and simmer 3-5 minutes.
    7. Add the parsley or celery leaves, stir, then add the meat. Remove from heat.
    8. In a medium bowl, using a whisk, beat the egg until frothy. Slowly whisk in the lemon juice.
    9. Ladle 1 cup of the skillet liquid little by little into the egg mixture, constantly whisking to temper the egg & prevent curdling.
    10. Add the egg-lemon mixture to the skillet, stirring gently. Serve immediately over rice or pasta.



    Marina Tsikou- food experience designer +30 6946 907062 marina@greekality.com www.greekality.com

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    Gluten-Free Irish Soda Bread


    Gluten-Free Irish Soda Bread

    • Servings: 1 loaf
    • Difficulty: Easy

    If you thought a good gluten-free Irish Soda bread was impossible, think again. After several attempts we finally found a combination that works and tastes great, so get ready for St. Patrick's Day. You don't have to miss out on a wonderful Irish tradition because this recipe is full of flavor & texture. Try it with your corned beef and cabbage meal or as an appetizer with salmon & chive butter or jam. You will love this GF Irish Soda Bread. 😋☘️


    For Brushing On Loaf

    • 1 Tablespoon melted butter
    • 1 Tablespoon buttermilk


    1. Preheat oven to 375°F. Line a sheet pan with parchment paper.
    2. In a large bowl combine the gluten-free flour, sugar, baking soda, baking powder, and salt.
    3. Using a pastry cutter, cut the butter into the flour until the flour resembles pea-sized crumbs.
    4.  Stir in the currants & raisins that have been coated with gluten-free flour.
    5. In a measuring cup mix together with a fork, the buttermilk, egg, and orange zest. 
    6. Switch to using your hands to mix the batter together to form a wet dough that can be shaped into a round loaf. Dough will be very sticky. Place onto parchment-lined baking pan & form a loaf, see pictures below.
    7. In a separate bowl combine the 1 Tablespoon of melted butter and 1 Tablespoon of buttermilk. With a pastry brush, brush the loaf with butter/buttermilk mixture.
    8. Use a sharp knife to cut a small X on the top of the loaf.
    9. Bake at 375° for 50 – 55 minutes, or until golden brown and no wet batter is visible in the x slit.
    10. Cool in pan for 10 minutes then move to a cooling rack to cool completely before slicing. (Cuts better when cooled)

    Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.





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