Chicken Simmered with Artichokes and Tomatoes in Egg-Lemon Sauce (Avgolemono)
This wonderful Greek stew is a great-tasting and hearty meal and is often served with rice.
1 medium chicken, about 3 1/2 pounds
Salt and freshly ground black pepper, to taste
Flour for dredging
1 1/2 cups olive oil
1 large red onion
2 garlic cloves
1 tbs tomato paste
Juice of 1 large lemon
1 tsp cinnamon powder, more if necessary
1 cup brandy or white wine
For the avgolemono:
2 eggs, lightly beaten
Juice of 2 lemons
- Cut chicken into serving pieces
- Finely chop onion and garlic
- Clean and halve artichokes
1. Season the chicken with salt and pepper and dredge lightly in flour.
2. Heat 1/2 cup olive oil in a large, shallow pot such as a Dutch oven and saute the chicken, turning to brown on all sides.
3. Remove and add the onions and garlic.
4. Saute over medium heat until wilted.
5. Add the tomato paste to the onions and stir.
6. Add the juice of one lemon and mix.
7. Place the chicken pieces back in the pot, seasonn with cinnamon, salt and pepper.
8. Add the brandy and enough water to come about halfway up the chicken.
9. Cover and simmer over low heat for 25 minutes.
10. Add the artichokes to the pot. Adjust the seasoning with additional salt, pepper and cinnamon, and add more water if necessary to cover the artichokes partially.
11. Cover the pot, and simmer the stew over low heat for another 25 to 35 minutes, or until the artichokes and chicken are both tender.
Egg-lemon sauce (Avgolemono)
- Using a wire whisk, beat two eggs and the juice of two large lemons until frothy.
- Slowly drizzle in two ladlefuls of the pot juices from the chicken, whisking all the while.
- Pour the mixture into the pot, over and around the chicken, and tilt the pan so that it is evenly distributed.
- Remove from heat and let stand for three to five minutes, to thicken. Serve.