Greek Lemon Dill Chicken

Is it rude to want to lick the plate?  Probably, so I showed great restraint with this meal.  I got up as much as I could with the fork though.  🙂

I have a cookery book called “The Foods of the Greek Islands” by Aglaia Kremezi.  All sorts of wonderful recipes to try.

This is my version of the dish.  I didn’t vary to far from the recipe but I also wasn’t in the mood to use any blender.  And I changed the amounts of the ingredients for the balance I wanted.

Greek lemon chicken 1 2015

In a skillet, heat up about a 1/4 cup of olive oil.  Season the chicken legs with sea salt and pepper.  Brown both sides of the chicken.

Greek lemon chicken 2 2015

Remove from the heat.  In the scallions add about 1/2 cup of chopped scallions.  Cook to they are wilted.

Greek lemon chicken 3 2015

Add the chicken back to the skillet.  Add a cup of dry white wine and a cup of chicken stock.  Bring to a simmer.  Cover and cook for 10 minutes. Turn the chicken and cook for another 10 minutes.

Greek lemon chicken 4 2015

Remove the chicken again.  Add 3 tablespoons of lemon juice and about 4 tablespoons of chopped dill.  Stir well and bring it back to a simmer.  Add the chicken once more, cover, and cook until the chicken is cooked.

Greek lemon chicken 5 2015

To serve, cut up the chicken and serve with the sauce spooned over it.  We also served this with roasted potatoes and corn.

This has to be one of my favourite sauces I’ve made to date.  Very flavourful and bright.

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15 thoughts on “Greek Lemon Dill Chicken

  1. That sounds wonderful…only I never seem to have any dill. I’m going to grow it next year. By the way, check out “Modern Greek” by Andy Harris..he’s an old friend of mine who spent his childhood on a Greek Island and is now editor of “Jamie Magazine”.

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