Cutting Board + Measuring Utensils: KitchenAid / Measuring Cups: Pyrex / Large Pot: Rachel Ray / Orange Plate: Target
The longest part about making this Artichoke and Chicken in Avgolemono recipe is letting it sit in the pot and cook AKA IT’S EASY! Perfect for when you’re super busy and the leftovers are just as tasty! But I think the best part is that it’s healthy. For those of you that don’t know what Avgolemono is, it’s basically a thick Greek lemon sauce. This is the kind of recipe you can throw almost any veggie in and test it out. Here are the basics:
-Cut 2-3 chicken breast in 1 inch pieces.
-Heat up 1/4 cup Pure Olive Oil in big pot on the stove on medium heat.
-Sauté in 3 crushed garlic cloves until golden brown.
-Add chicken pieces. Salt + pepper the chicken pieces in the oil. Cook until no pink (about 3 minutes).
-Add 1 cup of chopped onion, 2 cups chopped carrots, 2 cups celery (I didn’t have enough celery so I did 1 cup celery, 1 cup zucchini.. this is why improvising is great when cooking!), 2 bay leaves, 1 tablespoon fresh chopped dill, 1 cup parsley, 1 tablespoon graded lemon rind, 1 cup dry white wine, 1/2 cup water, 1 14.5oz can of chicken broth, and add more salt + pepper to taste.
-Once it comes to a boil, cover it and let simmer on low heat for 1 hour.
-When it’s done, put 3 eggs in blender. Blend until frothy. While blender is on, add 1-2 cups of hot liquid from the pot and 1/4 cup of fresh squeezed lemon juice into the blender.
-Put blender mixture into the pot and add your 14oz can of drained artichoke hearts. Simmer an additional 5 minutes.
Serve over steamed white rice. Serves 4-5 or keep for leftovers! Hope you guys like this healthy Artichoke and Chicken in Avgolemono recipe. If you have any question let me know! xo