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Chicken Avgolemono: Round 2 With Gusto

[1]I wrote a post on Chicken Avgolemono [2] back in March. I’m remembering not being pleased with the way my sauce turned out and more than likely due to a messed up bedtime during the point of critical mass. This sauce is really delicious but takes focus and concentration like a gravy. Actually, it doesn’t so much take focus, but constant stirring and occasionally paying attention to the heat and the thickness. I love that it’s so light yet it feels totally decadent and creamy. I also remember being displeased with my picture, and in retrospect, I can see why! We were thrilled with the taste of tonight’s dish and I liked the plating better. Check the link above for the recipe. The only things I did differently tonight were using 3 lbs chicken breasts instead of tenders, and I left out the broccoli. I wished I had asparagus on hand, but I didn’t. To make up for the increase in chicken, I used about 3 cups of chicken stock, 5 eggs and 6 tbsps of lemon juice. But we have tons of leftover sauce, so that really wasn’t necessary. If you can tell the color change in the sauce on this round, that’s totally due to my doing a better job on browning my chicken from the get go. Cheers!

Chicken Avgolemono serves 4

2 tablespoons olive oil

4 skinless, boneless chicken breasts

Kosher Salt

fresh-ground black pepper

1 3/4c. chicken stock

2 tbsp fresh dill

2 cups orzo

2 carrots, quartered and cut into 2-inch lengths

6 spears asparagus, trimmed into 2-inch segments

3 eggs

3.5 tablespoons lemon juice

In a large saute pan, heat 2 tablespoons olive oil over medium heat. Season the chicken breasts with and add to the pan. Cook until browned, about 6 minutes. Turn the chicken brown 5 min; add the broth, dill, and 2 teaspoons salt. Bring to a simmer, reduce the heat, cover and simmer, 5 minutes. Remove the chicken and cover lightly with aluminum foil to keep warm.

In a large pot of boiling, salted water, cook the orzo for 2 minutes. Add the carrots and broccoli, continue cooking about 6 minutes longer. Drain. In a medium glass or stainless-steel bowl, beat the eggs, lemon juice, and 1/8 teaspoon of pepper until frothy. Bring the chicken broth back to a simmer and add to the eggs in a thin stream, whisking. Pour the mixture back into the pan and whisk over the medium low heat for 3 minutes. Increase heat to medium and cook another 4 minutes or until you feel/see a definite thickening. Do not let the sauce come to a boil, or it may curdle. Serve pasta and vegetables on plates and top with the chicken and sauce.

[3]