Back in Greece, Fricassee with lamb is one of the most classic and famous dishes. My suggestion is a lighter version made with chicken, potatoes, celery root and of course the main ingredient Romaine lettuce. The dish is served with the most widely known Greek lemon-egg sauce “Aygolemono”.
Ingredients
1 chicken cut into portions (1 kg)
1 onion, sliced
6 spring onions finely chopped
1 cup celery root cut into sticks
2 potatoes cut into chunks
2 romaine lettuce rinsed and dried
1 cup dry white wine
1 cup chopped dill
5 tablespoons extra virgin olive oil
1 egg at room temperature
1 lemon (juice) at room temperature
How to make
Rinse and wipe the chicken with paper towel.
Using a saucepan, over medium to high heat, add the olive oil, add the chicken and let it golden brown on both sides, remove the chicken and set aside.
Saute the onions for 2 minutes, add the potatoes, add the celery root and stir. Add the chicken, the wine and sprinkle the dill. Salt and pepper, lower the heat and simmer for 20 minutes.
Next, add the lettuce (into large pieces), cover the pot and simmer for another 15 minutes.
The lettuce will let it’s water out in the pot and we need this juice to make the “Aygolemono” lemon – egg sauce.
Lemon – Egg Sauce
Beat the egg in a bowl with some salt. Add the lemon juice and continue whisking. Remove the pan with the fricassee of the heat, but let your heat on (low heat).
Take a ladle of the hot juice from the fricassee pot and slowly add it to the egg – lemon mixture and don’t stop whisking.Continue with another ladle and whisking.
Once the egg sauce comes to the right warm temperature, add the sauce to the pot (which is NOT on fire) and shake the pot so it goes everywhere. Put the pot back into heat and let the food simmer for 2-3 minutes and serve with extra lemon if needed.
That’s it!!!
Ingredients
1 chicken cut into portions (1 kg)
1 onion, sliced
6 spring onions finely chopped
1 cup celery root cut into sticks
2 potatoes cut into chunks
2 romaine lettuce rinsed and dried
1 cup dry white wine
1 cup chopped dill
5 tablespoons extra virgin olive oil
1 egg at room temperature
1 lemon (juice) at room temperature
How to make
Rinse and wipe the chicken with paper towel.
Using a saucepan, over medium to high heat, add the olive oil, add the chicken and let it golden brown on both sides, remove the chicken and set aside.
Saute the onions for 2 minutes, add the potatoes, add the celery root and stir. Add the chicken, the wine and sprinkle the dill. Salt and pepper, lower the heat and simmer for 20 minutes.
Next, add the lettuce (into large pieces), cover the pot and simmer for another 15 minutes.
The lettuce will let it’s water out in the pot and we need this juice to make the “Aygolemono” lemon – egg sauce.
Lemon – Egg Sauce
Beat the egg in a bowl with some salt. Add the lemon juice and continue whisking. Remove the pan with the fricassee of the heat, but let your heat on (low heat).
Take a ladle of the hot juice from the fricassee pot and slowly add it to the egg – lemon mixture and don’t stop whisking.Continue with another ladle and whisking.
Once the egg sauce comes to the right warm temperature, add the sauce to the pot (which is NOT on fire) and shake the pot so it goes everywhere. Put the pot back into heat and let the food simmer for 2-3 minutes and serve with extra lemon if needed.
That’s it!!!