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    Chicken and Parsley in Egg-Lemon Sauce (

    Source of Recipe

    ww recipes

    List of Ingredients

    1/2 cup (125 ml) olive oil
    2-3 lbs (900-1350 g) chicken pieces
    1 cup (250 ml) dry white wine
    Salt and freshly ground pepper to taste
    1 cup (250 ml) chicken stock or water
    3 lbs (1350 g) fresh flat-leaf parsley plus additional
    for garnish
    10-12 scallions (spring onions), green and white
    parts, chopped
    Avgolemono sauce (see below)


    Heat half the oil in a skillet over moderate heat and brown the
    chicken pieces on all sides. Add the wine and cook for 5 minutes.
    Add the salt, pepper, and chicken stock and simmer covered over low
    heat for 30 minutes. Cut off and discard most of the stems of the
    parsley. Heat the remaining oil in a separate skillet over moderate
    heat and saute the parsley and scallions until wilted, about 3
    minutes. Add to the chicken mixture and cook 10 to 15 minutes more.
    Place the chicken pieces on a serving platter or individual plates and
    arrange the parsley mixture around the chicken. Spoon the avgolemono
    sauce over the chicken and garnish with chopped fresh parsley. Serves
    4 to 6.
    Avgolemono Sauce

    2 eggs
    Juice of 2 lemons
    2 tsp (10 ml) cornstarch (cornflour) mixed with
    2 Tbs (30 ml) cold water
    1 1/2 cups (375 ml) chicken stock or water
    Salt and freshly ground pepper to taste

    Whisk together the eggs, lemon juice, and cornstarch mixture. Combine
    with the remaining ingredients in a saucepan and bring to a simmer
    over low heat, stirring frequently, until the sauce is hot and
    slightly thickened. Do not boil. Makes about 2 cups (500 ml).




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