Greek Lemon Chicken

A delectable, tangy casserole.


Quantity Ingredient Alternative Notes
1/4 Cup Butter (Unsalted)    
1 Whole Carrots   Sliced 
1 Item Celery (Stalks)   Or Fennel, cut into pieces 
3 1/3 lb Chicken   Cut into pieces 
2 1/2 Cup Chicken Broth    
1 Tablespoon Corn Flour    
1 Tablespoon Dill   Fresh, chopped, or sprigs of 
2 Item Egg (Yolks)    
2 Tablespoon Lemon Juice    
2 Tablespoon Olive Oil    
1 Medium Onions (White)   Sliced 
1-2 Pinch Pepper   To taste 
2-3 Pinch Sea Salt   To taste 
Heat the butter and oil in a large flameproof casserole.
Season the chicken pieces, onion, carrot and celery (or fennel), add them to the casserole and saute gently without browning, for about 15 minutes.
Add the broth, bring to the boil, then season to taste.
Cover and transfer to a preheated oven at 170C/350F/Gas Mark 4 for 40 minutes, or until the chicken is cooked (the juices should run clear when pricked through the thickest part with a fork or skewer).
Put the corn flour into a small cup or bowl, add 4 tbsp water and stir until smooth.
Remove casserole from the heat, pour off the liquid into another saucepan, bring to the boil and reduce to about 300ml.
Remove from the heat and let cool for five minutes.
Put the egg yolks in a bowl, beat well, then whisk in one tbsp of the lemon juice.
Whisk the mixture into the sauce, a little at a time, and very slowly.
Taste and adjust the seasoning.
Add the remaining tbsp of the lemon juice if it needs a little more acidity.
Reserve a tbsp or so of the lemon zest and stir the remainder in to the sauce.
Remove the chicken from the oven and pour the sauce over.
Serve with chopped dill and the reserved lemon zest.