Poached Chicken with Avgolemono Sauce

Preparation info
    • Difficulty


Appears in
Food of the Sun: A Fresh Look at Mediterranean Cooking

By Alastair Little and Richard Whittington

Published 1995

  • About

What Greek restaurant does not serve kotopoulo soupa avgolemono, chicken soup with egg and lemon? Avgolemono is actually the name of the sauce made from eggs (avgo) and lemons, which is added to soups and stews to thicken and add a sharp lemony taste. Normally the avgolemono soup has no solid meat element, simply being the thickened broth, parhaps with the addition of a little rice. In this recipe the moist poached chicken is the central feature.