Chicken Fricassée With Carrots, Mustard Greens And Avgolemono Sauce
Serves: 5
Clarabelle Lynch
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
52
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Lemon Juice (fresh)3 tbsps
Parsley (chopped fresh)1.5 tsps
Lemon Peel (grated)1.5 tsps
Garlic (minced)7 tbsps
Olive Oil2 cups
Peeled Carrots (chopped)4 large
Garlic Cloves (thinly sliced)1.5 tsps
Oregano (dried)1 cup
White Wine (dry)3.5 cups
Chicken Stock2 tbsps
Dill (chopped fresh)2 tbsps
Dijon Mustard1 tsp
Cornstarch2 large
Egg (separated)Directions:
1
Make chicken: Mix 1/4 cup lemon juice, 2 tablespoons parsley, lemon peel and minced garlic in large glass baking dish
2
Whisk in 6 tablespoons oil
3
Season to taste with salt and pepper
4
Add chicken
5
Turn to coat
6
Cover and refrigerate chicken overnight, turning once
7
Preheat oven to 400°F
8
Remove chicken from marinade
9
Pat chicken dry with paper towels
10
Sprinkle with salt and pepper
11
Heat 1 tablespoon oil in heavy large ovenproof pot over medium-high heat
12
Working in batches, cook chicken until brown on all sides, about 10 minutes
13
Transfer chicken to large bowl
14
Add carrots, sliced garlic and oregano to pot
15
Sauté over medium-high heat until garlic is tender, about 2 minutes
16
Add wine and remaining 1/4 cup lemon juice
17
Bring to boil, scraping up browned bits from bottom
18
Simmer until liquid is reduced by half, about 5 minutes
19
Add chicken stock
20
Return chicken to pot
21
Place pot in oven
22
Bake uncovered until chicken is cooked through, turning chicken occasionally, about 35 minutes
23
Using slotted spoon, transfer chicken, carrots and sliced garlic to large bowl
24
Tent with foil to keep warm
25
Boil cooking liquid over medium-high heat until reduced to 3 cups, about 10 minutes
26
Remove from heat
27
Pour 1 cup reduced cooking liquid into small bowl
28
Set aside
29
Return cooking liquid remaining in pot to simmer
30
Add mustard greens
31
Cook until greens are tender, about 2 minutes
32
Stir in green onions, dill, Dijon mustard and remaining 1 tablespoon parsley
33
Cover and keep warm
34
Mix 1/4 cup lemon juice, 2 tablespoons parsley, lemon peel and minced garlic in large glass baking dish
35
Whisk in 6 tablespoons oil
36
Season to taste with salt and pepper
37
Add chicken
38
Turn to coat
39
Cover and refrigerate chicken overnight, turning once
40
Preheat oven to 400°F
41
Remove chicken from marinade
42
Pat chicken dry with paper towels
43
Sprinkle with salt and pepper
44
Heat 1 tablespoon oil in heavy large ovenproof pot over medium-high heat
45
Working in batches, cook chicken until brown on all sides, about 10 minutes
46
Transfer chicken to large bowl
47
Add carrots, sliced garlic and oregano to pot
48
Sauté over medium-high heat until garlic is tender, about 2 minutes
49
Add wine and remaining 1/4 cup lemon juice
50
Bring to boil, scraping up browned bits from bottom
51
Simmer until liquid is reduced by half, about 5 minutes
52
Add chicken stock
53
Return chicken to pot
54
Place pot in oven
55
Bake uncovered until chicken is cooked through, turning chicken occasionally, about 35 minutes
56
Using slotted spoon, transfer chicken, carrots and sliced garlic to large bowl
57
Tent with foil to keep warm
58
Boil cooking liquid over medium-high heat until reduced to 3 cups, about 10 minutes
59
Remove from heat
60
Pour 1 cup reduced cooking liquid into small bowl
61
Set aside
62
Return cooking liquid remaining in pot to simmer
63
Add mustard greens
64
Cook until greens are tender, about 2 minutes
65
Stir in green onions, dill, Dijon mustard and remaining 1 tablespoon parsley
66
Cover and keep warm
67
Make avgolemono sauce: Whisk lemon juice and cornstarch in another small bowl to blend
68
Whisk egg yolks in medium bowl to blend
69
Using electric mixer, beat egg whites and pinch of salt in medium stainless steel bowl until soft peaks form
70
Fold in egg yolks, then lemon juice mixture
71
Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water)
72
Whisk until mixture thickens, about 3 minutes
73
Gradually add reserved 1 cup cooking liquid, whisking constantly, until mixture thickens, about 3 minutes (do not boil)
74
Add sauce to mustard greens; stir to combine
75
Season to taste with salt and pepper
76
Pour sauce and mustard greens over chicken and serve
77
Whisk lemon juice and cornstarch in another small bowl to blend
78
Whisk egg yolks in medium bowl to blend
79
Using electric mixer, beat egg whites and pinch of salt in medium stainless steel bowl until soft peaks form
80
Fold in egg yolks, then lemon juice mixture
81
Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water)
82
Whisk until mixture thickens, about 3 minutes
83
Gradually add reserved 1 cup cooking liquid, whisking constantly, until mixture thickens, about 3 minutes (do not boil)
84
Add sauce to mustard greens; stir to combine
85
Season to taste with salt and pepper
86
Pour sauce and mustard greens over chicken and serve