Kotopoulo me Avgolemono - Classic Greek Chicken

When you tell people your Greek the first question they ask you is "what part of Greece is your family from?" Very true. Being half-Greek I would always answer that my father's family is from the Peloponese part of Greece in a small town called Astros (meaning "star"). Then they know I'm legit.This is a simple dish with great lemon flavor. Yasou!

Greek Chicken with Lemon Sauce (Kotopoulo me Avgolemono)

2 – 3 pounds of chicken breasts, cut up into serving sizes

4 Tablespoons butter

salt and pepper to taste

1 cup of hot water

1 bunch of scallions/green onions

3 eggs

3 Tablespoons fresh lemon juice (about 3 to 4 lemons)

dried dill (for garnish)

In a Dutch oven, or large pot, melt butter and brown chicken pieces until golden brown on all sides. Sprinkle with salt and pepper as you turn the pieces. 

Add hot water and scallions. Stir slightly. Cover with a lid and cook over low heat for 40 minutes. 

Meanwhile, in a small bowl, beat eggs and add lemon juice slowly. 

While whisking, slowly add 1 cup of hot broth from the pot, and beat egg mixture constantly to prevent curdling or scrambling. 

Reduce heat to a simmer on low heat. Pour egg-lemon mixture slowly into pot stirring constantly to prevent curdling. Remove from heat. Serve over rice with extra sauce. Garnish with dried dill.