Greek-style chicken fricassee avgolemono
Greek style chicken fricassee avgolemono is a braised chicken stew finished with a lemon and egg emulsion that makes the broth silky, tangy, and comforting. We give exact egg-to-broth ratios, safe tempering steps, target temps in °F and °C, and clear stovetop, Instant Pot, or slow cooker times for 4.
What is chicken fricassee and what is avgolemono?
A fricassee is chicken browned briefly, then simmered gently in a shallow broth or sauce until tender, while avgolemono is the classic Greek lemon and egg emulsion used to thicken and brighten soups and stews. Combine them and you get a braised, saucier chicken with a silky, lemony finish rather than a thin soup.
Avgolemono is not mayonnaise, it is eggs and lemon tempered with hot broth, then returned to the pot off direct high heat to set. If you keep the liquid under 212°F / 100°C and aim for a gentle heat around 160°F / 71°C when setting the eggs, you get a smooth sauce without curdles.
Why this version works
We focused on three things: clear ratios so you can scale the avgolemono, exact temperatures to avoid curdling, and short, practical options for stovetop or pressure-cooker preparation. The recipe uses bone-in thighs for flavor and tenderness, with notes for whole chicken or boneless cuts.
We also include timing for adding starches like orzo or rice so they do not swallow the broth, and recovery steps if the sauce starts to split. For more on cooking small pasta in broth, see our guide to how to boil orzo.
Ingredients
Below are the amounts for 4 servings. Use large eggs unless noted, and use low-sodium stock so you can salt at the end. If you want to make your own stock first, see how to boil chicken bones for stock.
- 1 1/2 lb (700 g) bone-in chicken thighs, skin-on (about 6 thighs) or 3-4 boneless breasts
- Salt and black pepper, to taste, start with 3/4 tsp kosher salt per 4 cups broth
- 2 tbsp (30 ml) olive oil
- 1 medium onion, finely chopped (about 150 g)
- 2 carrots and 2 celery stalks, chopped (about 300 g total)
- 4 cups (1 liter) chicken stock or strained broth
- 1 cup (170 g) orzo or 3/4 cup (150 g) short-grain rice, optional
- 3 large eggs + 1 egg yolk
- 3-4 tbsp (45-60 ml) fresh lemon juice, about 1-2 lemons
- 2 tbsp chopped fresh dill or parsley, for serving
Key ratios and cooking targets
Use these ratios so the avgolemono scales reliably. For about 4 cups / 1 liter of finished broth, whisk 2 large eggs + 1 egg yolk with 2-3 tbsp / 30-45 ml lemon juice. For 8 cups / 2 liters, use 3-4 eggs and 1/3-1/2 cup / 80-120 ml lemon juice, taste as you go.
Target temperatures: chicken done when internal temp reaches 165°F / 74°C at the thickest part. When tempering and setting eggs, slowly warm the egg-lemon mixture with hot broth until the mix reaches about 120-140°F / 49-60°C, then return to the pot and gently bring the finished stew to 160°F / 71°C while stirring, but do NOT boil.
Keep the simmer low, around 180-200°F / 82-93°C, to avoid agitation that can break the emulsion. Start conservative on salt, about 3/4 tsp kosher salt per 4 cups of broth, then adjust after adding lemon and eggs.
Step-by-step recipe
Prep
Pat the chicken dry and season with salt and pepper. If using thighs, leave skin on for better browning and flavor. Chop veggies and measure stock. If you plan to use whole chicken, cut into pieces so it braises evenly. For tips on cooking bone-in thighs, see how to boil bone-in chicken thighs for timing reference.
Brown the chicken
Heat a large Dutch oven over medium-high heat and add 2 tbsp / 30 ml olive oil. Brown chicken skin-side down until deep golden, about 4-6 minutes, then flip and brown the other side 2 minutes. Browning adds Maillard flavor that makes the final broth richer.
Build the braise
Remove chicken, lower heat to medium, and add onion, carrots, and celery. Cook 6-8 minutes until translucent. Scrape up browned bits, add 4 cups / 1 liter stock, nestle the chicken back in, and simmer gently. Bone-in thighs need 30-40 minutes simmering until they reach 165°F / 74°C. Whole 3-4 lb birds take 45-60 minutes.
Cook starches
If adding orzo, add 1 cup / 170 g orzo in the final 8-10 minutes so it finishes tender but not mushy. For short-grain rice add it about 12-18 minutes before the end. If you want potatoes, use baby potatoes and add them 12-18 minutes before the end so they become tender.
Make the avgolemono emulsion
In a bowl, whisk 3 large eggs + 1 yolk with 3-4 tbsp / 45-60 ml lemon juice until combined. Ladle 1/4 cup to 1/2 cup / 60-120 ml hot broth at a time into the eggs while whisking vigorously until the mixture is warm and smooth. Aim to add approximately 1/2 cup / 120 ml of broth per egg in multiple small additions.
Once warmed, slowly whisk the egg-lemon mix back into the pot off direct high heat, stirring gently. Heat the stew until the sauce reaches 160°F / 71°C while stirring, but do not allow it to boil to prevent curdling.
Personal note: I used to rush this step and curdle the sauce. The trick I learned, and now teach my friends, is to temper very slowly and always test by touching the warmed egg mix to your fingertip for warmth, not heat. After one split attempt I started using a ladle to add broth spoon by spoon and that saved every batch.
Finish and serve
Taste and adjust salt and lemon. Stir in chopped dill or parsley. Serve hot with crusty bread and a splash of olive oil. If you included orzo or rice, serve right away so the pasta does not absorb all the broth.
Troubleshooting and common mistakes
If the eggs curdle, strain the sauce through a fine-mesh sieve, return strained liquid to the pot, and whisk in a small cold egg yolk tempered with hot broth to re-emulsify. If the sauce is too thin, reduce gently uncovered until it coats the back of a spoon. If it is too lemony, add a bit more hot stock, a teaspoon at a time, until balanced.
Never bring the pot to a rolling boil after adding avgolemono. If reheating leftovers, heat gently and stir, or re-temper a fresh egg-lemon mix into warmed broth to restore silkiness.
Variations
With orzo: add orzo for a comforting one-pot finish and time it in the last 8-10 minutes. With rice: choose short-grain and add 12-18 minutes before the end. Instant Pot: brown on Sauté, then pressure cook thighs 10 minutes with natural release. Slow cooker: brown then cook on low 4-5 hours and temper eggs off heat.
For a lighter, low-carb version, skip starch and add shredded cauliflower right at the end. For a lemon-forward punch add zest of 1 lemon to the egg mix.
Make-ahead, storage, and reheating
Store stew and any cooked starch separately in the fridge for up to 3 days. Freeze the stew without eggs for up to 3 months, then reheat gently and temper fresh eggs and lemon into the warmed broth before serving. Reheat on low heat and bring to 160°F / 71°C to set the eggs safely.
Serving suggestions and links
Serve with a simple salad, steamed greens, or crusty bread. For a Greek vegetable side, try our feta chicken thighs with artichoke hearts or a crisp salad. If you need basic timing for whole chickens, this page on how to boil whole chicken per pound is useful.
Chef tip Sarah: if you are using homemade stock, strain and skim for the clearest broth; see our step-by-step on how to boil chicken bones for stock for a consistent base.
