Kotopoulo Avgolemono (Greek Braised Chicken in Egg-Lemon Sauce)

Steps

1. Step 1

   Season the chicken thighs all over with salt and pepper. Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat until shimmering. Add the thighs skin side down in a single layer (work in two batches if needed) and sear without moving them until the skin is deep golden, 6 to 8 minutes. Turn and sear 2 minutes more, then transfer to a plate.

   12 min

   • 8 bone-in, skin-on chicken thighs (about 3 lb)
   • salt
   • black pepper
   • 3 tbsp olive oil
2. Step 2

   Pour off all but about 2 tablespoons of fat from the pot. Add the leeks and a pinch of salt and cook over medium heat, stirring often, until softened and sweet but not browned, 6 to 8 minutes. Stir in the garlic and cook 30 seconds more.

   8 min

   • 3 large leeks
   • 2 cloves garlic
3. Step 3

   Pour in the chicken broth and stir in half of the dill, scraping up any browned bits. Return the chicken to the pot skin side up, nestling it into the leeks; the liquid should come about halfway up the thighs. Bring to a simmer.

   3 min

   • 2 cups low-sodium chicken broth
   • 1/2 bunch fresh dill
4. Step 4

   Cover, reduce the heat to low, and simmer gently until the chicken is tender and pulls easily from the bone, 35 to 40 minutes.

   38 min, hands-off

5. Step 5

   While the chicken braises, cook the orzo or rice in salted water according to the package directions. Drain the orzo (if using) and keep warm.

   15 min

   • 1 1/2 cups orzo or long-grain rice
6. Step 6

   Transfer the chicken to a plate and tent with foil. Skim off any excess fat from the surface of the broth, then take the pot off the heat and let it stop bubbling for a minute or two; sauce added to boiling liquid will curdle.

   3 min

7. Step 7

   In a bowl, whisk the eggs until frothy, about 1 minute. Whisk in the lemon juice, then the cornstarch, until smooth. Now temper: ladle in about 1/2 cup of the hot broth in a thin stream while whisking constantly, then repeat with two more ladles of broth, whisking the whole time, until the mixture is warm and loose.

   5 min

   • 3 large eggs
   • 1/3 cup fresh lemon juice
   • 1 tbsp cornstarch
8. Step 8

   Pour the tempered egg mixture back into the pot, whisking as you go. Set over low heat and cook, stirring constantly and never letting it boil, until the sauce thickens enough to coat a spoon, 3 to 5 minutes. Stir in the remaining dill and season with salt, pepper and more lemon juice to taste.

   5 min

   • salt
   • black pepper
   • 1/2 bunch fresh dill
9. Step 9

   Return the chicken to the pot to warm through for a minute, spooning sauce over it. Serve over the orzo or rice with plenty of the leeks and sauce.

   2 min

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026