From the Kitchen of Home of Cooks
Time to Prepare: 20 minutes Cook Time: 70 minutes Serving: 4-6 People
3 chicken breasts, cut into small pieces ¼ cup olive oil 1 small onion, chopped ¼ cup white wine 1 cup chicken broth 1 ½ cups hot water 2 heads of romaine lettuce I use curly endive greens 1 bunch scallions, white and green parts chopped (about 6 ) 1 bunch dill, chopped ( about 1 cup) 2 teaspoons salt ½ teaspoon pepper For the avgolemono: 3 egg yolks juice of 2 lemons
In a large pot, over medium heat, saute the chopped onion in olive oil until translucent. Add the chicken pieces and saute over medium/low heat until brown.
Add white wine and cook until it evaporates. Add scallions and chicken broth. Bring to a boil, reduce heat to medium/low, cover and cook for 20 minutes.
While the chicken is cooking, cut the endive greens into one inch pieces and wash in cold water really really well and place in a strainer.
Add the endive greens to the pot (it will look like too much at first, but it will cook down), add the hot water, salt and pepper. Cover and cook for 30 minutes.
After 30 minutes, once the greens have cooked down and chicken is cooked, add the dill, stir and turn the heat off.
Prepare the avgolemono: In a bowl, whisk the egg yolks thoroughly and gradually add the lemon juice while continuing to whisk.
Temper the eggs by adding a couple of ladlesful of cooking broth into the eggs. Add the broth slowly while continually whisking to make sure you do not cook the egg.
Add the tempered egg lemon sauce mixture into the pot slowly while stirring thoroughly.
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