Greek Lemon Chicken Recipe

• 2½ cups Chicken Broth
• ¼ cup unsalted Butter
• 1 Carrot (sliced)
• 1 Celery/Fennel (cut into pieces)
• 3 (1/3 lb) Chicken (cut into pieces)
• 1 tbsp Dill (chopped)
• 2 Egg Yolks
• 1 tbsp Corn Flour
• 2 tbsp Lemon Juice
• 2 tbsp Olive Oil
• 1 medium Onion (sliced)
• Pepper (to taste)
• Sea Salt (to taste)

• Preheat oven to 350 degrees F.
• Mix chicken pieces with onion, carrot, and celery/fennel in a large mixing bowl.
• Add salt and peeper. Toss to season evenly.
• Heat butter and oil in a large non-reactive pan and add in the mixture. Stir fry for 15 minutes.
• Add chicken broth and cover tightly. Bake in the oven for 40 minutes until chicken turns tender.
• In the meanwhile, combine corn flour with 4 tbsp water in a small cup or bowl. Stir until smooth.
• Remove the pan from the oven and pour the liquid into another pan and boil until the liquid reduces to 300 ml.
• Add corn flour water and mix well.
• Remove from heat and set aside.
• Beat egg yolks with lemon juice and add to the prepared sauce. Stir slowly to blend well.
• Taste and add seasonings, if required.
• Remove the chicken from the oven and pour the sauce over it.
• Garnish with dill and serve.