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Greek Chicken with Lemon

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Greek Chicken with Lemon
23/01/2014
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Preparation
25 min.
Cooking
35 min.
Тotal
60 min.
Servings
4-5
"Is it just me or does food seem to taste better when it`s cooked Greek-style?"

Ingredients

  • chicken - 1 whole
  • lemons - 1
  • carrots - 2 oz (50 g)
  • celery - 1 small piece
  • mushrooms - 9 oz (250 g)
  • butter - 1/5 cup (60 g)
  • almonds - 2/5 cup (100 g)
  • sherry - 2/3 cup (150 g), or vermouth
  • eggs - 1
  • cream - 4 tablespoons
  • onions - 9 oz (250 g)
  • black pepper - freshly ground
  • salt
measures

How to make

Wash and dry the chicken. Salt and sprinkle it with black pepper inside and out. Rub the skin with the juice of half a lemon and squeeze the second half of the lemon inside the chicken. Put the chicken in a suitable pot, add boiling water so that the chicken is submerged and add the cleaned and chopped vegetables (except the mushrooms).

Bring to a boil over low heat until everything is tender. Remove the chicken. Separately, fry the cleaned and sliced mushrooms in a little oil. Pour in 2/5 cup (100 ml) chicken broth, top with vermouth / sherry, the scalded and peeled almonds and stir.

Separately, whip the cream with the egg and gently with continuous beating, top up with a little chicken broth. Whip until you get a smooth, slightly thick sauce. Add the mushroom mixture to it.

Shred the chicken into portions and serve it topped with the sauce.

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