Name: Chicken Fricassée with Carrots, Mustard Greens and Avgolemono Sauce
Yield: Serves 6
Ingredients: 1/2 cup fresh lemon juice; 3 tablespoons chopped fresh parsley; 1 1/2 teaspoons grated lemon peel; 1 1/2 teaspoons minced garlic; 7 tablespoons olive oil; 2 3 1/2-pound chickens, each cut into 8 pieces; 2 cups chopped peeled carrots; 4 large garlic cloves, thinly sliced; 1 1/2 teaspoons dried oregano; 1 cup dry white wine; 3 1/2 cups chicken stock or canned low-salt chicken broth; 2 bunches mustard greens, trimmed, cut into 1/2-inch-wide strips; 3 green onions, chopped; 2 tablespoons chopped fresh dill; 2 tablespoons Dijon mustard; 1/4 cup fresh lemon juice; 1/2 teaspoon cornstarch; 2 large eggs, separated; Pinch of salt

Avgolemono, a classic Greek sauce flavored with lemon juice and thickened with eggs, adds richness to the tender stewed chicken in this outstanding main course. Pour a chilled Chardonnay, and offer purchased baklava for dessert.

See how to joint a chicken.

Recipe notes

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