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Lemon Chicken with Zucchini in Avgolemono Sauce

Lemon Chicken with Zucchini in Avgolemono Sauce

I can’t describe how happy I was when I found these tender spring zucchinis at my local farmers’ market, even though autumn had already settled in for good. One of our favorite comforting pot dishes immediately went on the menu. Chicken, or more specifically drumsticks, slowly cooked with these irresistible baby zucchinis and finished with a thick, tangy avgolemono sauce.

A dish light in calories and fat, yet rich in flavor and pure comfort. Fresh spring aromas from green onions, dill, and fresh mint fill the kitchen with the most wonderful fragrance. As my daughters say, “the whole place smells like Easter!” Even in the middle of autumn… and honestly, we don’t mind that at all 😊

🛒Ingredients

🔹 You can use any cut of chicken or even a whole chicken cut into portions.

For the dish

For the avgolemono sauce

👩‍🍳Preparation

Heat the olive oil in a pot and sauté the chicken until nicely browned on all sides.

Remove the chicken from the pot and add the onion, finely chopped. Sauté until softened and glossy, then return the chicken to the pot.

Add enough hot water to cover the chicken, then season with salt and pepper. Simmer until tender. Once ready, remove the chicken and set it aside.

Wash the zucchinis and add them to the broth where the chicken cooked. If they are very small, leave them whole. If they are slightly larger, cut them in half.

Add the chopped green onions, dill and mint if using. If needed, add a little more hot water.

Simmer gently until the zucchinis are tender and the dish is left with a small amount of flavorful broth. Toward the end, return the chicken to the pot.

kotopoulo me kolokythakia

Prepare the avgolemono sauce and pour it over the food. Gently shake the pot so the sauce spreads evenly everywhere. Instructions for making avgolemono can be found here

Enjoy!

Nanà…💖

Lemon Chicken with Zucchini in Avgolemono Sauce

Ingredients

You can use any cut of chicken or even a whole chicken cut into portions.

For the dish

  • 8 chicken drumsticks
  • 1 kg very small zucchinis
  • 1/4 cup olive oil
  • 1 onion
  • 5 green onions
  • 1 cup finely chopped dill
  • A few fresh mint leaves, optional

For the avgolemono sauce

  • 1 egg
  • Juice of 1-2 lemons, depending on how tangy you like it

Preparation

Heat the olive oil in a pot and sauté the chicken until nicely browned on all sides.

Remove the chicken from the pot and add the onion, finely chopped. Sauté until softened and glossy, then return the chicken to the pot.

Add enough hot water to cover the chicken, then season with salt and pepper. Simmer until tender. Once ready, remove the chicken and set it aside.

Wash the zucchinis and add them to the broth where the chicken cooked. If they are very small, leave them whole. If they are slightly larger, cut them in half.

Add the chopped green onions, dill and mint if using. If needed, add a little more hot water.

Simmer gently until the zucchinis are tender and the dish is left with a small amount of flavorful broth. Toward the end, return the chicken to the pot.

Prepare the avgolemono sauce and pour it over the food. Gently shake the pot so the sauce spreads evenly everywhere.


Source: https://cookeatup.com/en/lemon-chicken-zucchini-avgolemono/

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