Chicken Fricassee in Lemon Sauce

Chicken Fricassee in Lemon Sauce

I love the lemon sauce I made for this dish. Love it!! With lemons in season, it seemed a nice choice for dinner the other night. The dish is really simple to make and loaded with flavor. Chicken is browned in a pan, then simmered gently with onions and Romaine lettuce. Yes, I said lettuce. If you aren’t in the mood for a salad, you can cook your lettuce instead. I used boneless chicken, so the cook time was pretty short. You could use a different protein, if you like. I have made the dish with lamb shoulder and pork steaks. Both were really good.

Chicken Fricassee in Lemon Sauce

2 1/2-3 lbs.  chicken-  I used boneless chicken thighs

salt and pepper

3 medium onions, chopped

2-3 heads romaine lettuce, washed and sliced thin

1/4 c. olive oil

Egg and Lemon Sauce -recipe follows

If using a whole chicken, cut the meat into serving pieces. Heat the oil in a pot and sauté the meat. Add salt, pepper, the onions, lettuce and a small amount of water. Cover the pot and let the fricassee simmer for about an hour. If using boneless chicken, reduced cook time to 30 minutes.  Prepare the egg and lemon sauce, pour it over the fricassee and serve. I served it as is, but it could also be served over pasta or rice.

 Egg and Lemon Sauce

1-2 c. stock- I used chicken stock

2 eggs

juice of 1 lemon

flour, about 1-2 tablespoons, depending on how thick you want the sauce

Bring stock to the simmer. Beat eggs well. Mix the flour with the lemon juice.

Add flour mixture to the eggs and keep beating. Add the hot broth slowly while you keep beating. Pour the egg and lemon sauce in the pot and bring to a simmer, stirring constantly. Makes 1-2 cups. For a thinner sauce eliminate the flour, or use less.