topic Re: Roast Chicken with Avgolemono Sauce in Recipes

Roast Chicken with Avgolemono Sauce

IamMrsG — Thu, 31 Mar 2016 01:12:55 GMT

This was dinner tonight. It's a keeper for Mr. G. and me.

Roast Chicken with Avgolemono Sauce

Chef Michael Symon

1/4 cup olive oil
A 4 pound chicken (halved, backbone removed)
1 cup chicken stock
2 large eggs
2 lemons, zested and juiced
1 Tablespoon fresh dill (plus additional to serve)
kosher salt and freshly ground black pepper (to taste)

Preheat oven to 400ºF.

In a large sauté pan, add olive oil and heat over medium-high heat. Season chicken halves with Kosher salt and freshly ground black pepper.

Place chicken halves in the pan, skin-side down, and cook until golden brown, about 2-3 minutes. Flip and cook on the other side until golden brown, about 2-3 minutes. Carefully drain the oil from the pan and place in the oven to continue roasting, about 20-25 minutes or until a thermometer registers 165ºF. If the skin of the chicken is getting too dark, shield with a piece of foil and continue roasting.

Remove the chicken from the oven and place on a cutting board, tented with foil. Allow to rest for 10 minutes.

Meanwhile, make the sauce. Place the same sauté pan over medium heat and add the chicken stock. Bring to a simmer and whisk, scraping any browned bits off of the bottom of the pan.

In a medium bowl, add the eggs, lemon juice and zest, whisk to combine. While continuously whisking, gradually add the hot stock mixture to the eggs, then return the mixture to the sauté pan. Cook over medium-low heat, stirring constantly, until thickened, about 2 minutes. Remove from the heat and stir in dill. Season with Kosher salt and freshly ground black pepper.

To serve, cut the chicken into 4 pieces. Spoon the sauce onto the plates or platter and place the chicken pieces on top. Garnish with additional dill and serve.

Tip: be careful not to boil the sauce and scramble the eggs. If the eggs overcook, strain the sauce.

Mrs. G's notes: Be careful not to take hold of the HOT skillet handle with your bare hand right after you've pulled it from the oven. OUCH ! and a few other words.

For the two of us, I bought large chicken breast halves instead of a whole chicken.

Sides: Caesar salad & asparagus spears; Chardonnay

Re: Roast Chicken with Avgolemono Sauce

RespectLife — Thu, 31 Mar 2016 13:13:04 GMT

@IamMrsG

FABULOUS recipe! Thanks for sharing!

As my dear friend, @adoreqvc knows, I am a HUGE fan of Avgolemono Soup!

What a terrific idea to pair the flavors up w/ a roasted chicken.

I also greatly appreciate the tips and pairings you always add to the recipes you post!

What a nice touch, appreciate it!!

Re: Roast Chicken with Avgolemono Sauce

Poodlepet2 — Thu, 31 Mar 2016 14:10:31 GMT

...and an echo to Respectlife: what a great recipe! I have a little trepidation about making the sauce, but I plan on using my KA mixer and that plastic shield that you can use to add liquids or solids- I think that would be a big help. Thank you Mrs. G for taking the time to post

Poodlepet2

Re: Roast Chicken with Avgolemono Sauce

sabatini — Thu, 31 Mar 2016 20:41:42 GMT

Hi, G!! That sounds fabulous! TYVM!

Re: Roast Chicken with Avgolemono Sauce

DiAnne — Thu, 31 Mar 2016 23:22:50 GMT

This sounds very good. By the way I have grabbed that hot handle more times then I will admit to!

Re: Roast Chicken with Avgolemono Sauce

IamMrsG — Fri, 01 Apr 2016 19:48:54 GMT

@ Y'all. You're quite welcome! I hope you enjoy this dish as much as we Gs did. It's definitely a keeper at our house.

@RespectLife Thank you for the kind words.

@sabatini Hello!! Where have you been?! Regardless, I hope you stick around for a while.