06 Feb Sean's Greek Avgolemono (lemony egg broth soup)
We baked the chicken thighs until tender and crispy skin. Take skin off and chopped up for crispy garnish.
4 bone in chicken thighs
1/2 cup diced onion
Sprig of fresh thyme (or Oregano if you prefer)
1 litre (4-5 cups) home made bone broth (chicken preferred but veggie or beef will do), store bought can suffice but quite as delicious 😉
Sea salt and pepper to taste
2 tablespoons lemon juice
4 table spoon s olive oil
Either boil/medium simmer chicken (take skin off) with onions and thyme in broth (chicken should be covered by broth) till done (about 20 min), or
Bake (380F) on a baking sheet with parchment paper for 30min or til done with crispy skin.
Put chicken to the side on serving bowls.
If you boil the chicken, fry skin in butter till crispy and chop up.
For baked chicken option: Bring broth, onion, thyme salt & pepper to a boil, cook for about 5 min to soften onion.
Whisk eggs in medium bowl with lemon juice. Slowly add about 1/4 cup of broth into eggs whisking continuously. Drizzle hot broth slowly to avoid tempering (cooking) the eggs. When Incorporated add 1 extra cup of broth again slower while whisking/mixing to incorporate. Now add the entire mixture back into pot and keep stirring until a slight boil develops And it thickens slightly.
Note, if you don’t stir continously the eggs will curdle and you end up with just as tasty food, just rather ‘gloopy’
Pour about 1 cup over each chicken thigh to serve and add crispy skin on top for crunch and dizzel olive oil.
Note! you can serve it over rice or pasta if you want, but we are making this as a low carb dish.
Prepared, tried and tested by: Sean Swart