Chicken in a pot.

31 Mar

I was excited to try this recipe that I found in Jewish Holiday Kitchen (1988) by Joan Nathan. Chicken, lemon, eggs – a combo of ingredients I love. The author called this her favorite Greek Passover dish! Have to share I was a tad disappointed. As you can see from the picture below – it looks fabulous – but it’s more frittata-like than a casserole. I would suggest making it with leftover chicken for a quick main dish. I added a couple of cut-up potatoes. Just slice it like a quiche or scoop it out!

Greek Egg-Lemon Chicken

One 2½ pound chicken

Salted water

5 eggs

Juice of 1 lemon

Salt and pepper to taste

¼ cup (pareve) margarine

Place the chicken in a heavy pot. Cover with salted water and bring to a boil. Cover and simmer ½ hour, or until chicken is cooked. Remove to a separate plate and cook the chicken. Preheat oven t o 350 degrees. Bone the chicken and place all the meat and skin (I left out the skin!) in an ovenproof low casserole. Pour off all but 2/3 cup liquid from the original pot. Gradually beat in the eggs, lemon juice, salt, pepper and margarine. Pour this sauce over the chicken. Bake about 25 minutes, or until golden brown.

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