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Chicken Fricassee with Artichokes and Avgolemono
Chicken marinated in lemon, garlic and mint, then browned and braised with leek, carrot and artichoke hearts. The cooking liquor is reduced and thickened with a silky egg-lemon sauce finished with fresh mint.
- YieldServes 6
- Hands-on1 h 30 min
- Total3 h 56 min
- Difficulty
Ingredients
Chicken and marinade
- 1chicken (1.6 to 1.8 kg), cut into 8 pieces and skinned
- 120 mlextra virgin olive oil
- 6 tbspfresh lemon juice, strained
- 1 tsplemon zest, grated
- 2 clovesgarlic, smashed
- 1 tbspdried mint
- to tasteblack pepper, freshly ground
Braise
- 2 tbspextra virgin olive oil
- ½ cupleek, white part only, chopped
- ½ cuponion, diced
- 2large carrots, cut into 1.25 cm dice
- 120 mldry white wine
- 720 mlchicken broth
- to tastewater, just enough to barely cover the chicken
- 6large artichoke hearts, fresh, or very good frozen ones, defrosted
- to tastefine sea salt
Egg-lemon sauce
- 1large egg
- 1large lemon, juiced (about 60 ml)
- ⅓ cupfresh mint, finely chopped
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