
Avgolemono as in Greece
Ingredients
Instructions
- 1 Chicken cut into 4 pieces
- 5 Eggs
- 1 Lemon
- 250 g Celeriac
- 2 stalks of celery
- 4 Carrots
- 2 Leeks
- 1 large floury potato
- 1 bouquet garni
- 1 tbsp. white vinegar
- Salt
- Pepper
- Clean and slice the leeks. In a casserole dish, put the chicken, leeks and bouquet garni.
- Add salt and pepper. For 1.5 l of cold water, bring to the boil, lower the heat, cover and cook for 30 minutes.
- Peel the celeriac, carrots and potato, cut them into large pieces.
- Peel the celery stalks and chop them.
- Put all these vegetables in the casserole and leave to cook on a low boil, 30 min.
- Heat a small saucepan of unsalted water, with the vinegar added, until it simmers.
- Break 4 eggs into 4 small cups, slide them into the simmering water, remove them after 4 minutes using a slotted spoon, set them aside.
- Vigorously whisk the remaining egg with the lemon juice.
- Add a little hot broth then for into the casserole dish, off the heat.
- Serve the chicken pieces and vegetables drizzled with a little broth.
- For the remaining broth over the poached eggs in small bowls with slices of white bread.
Avgolemono as in Greece
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