For the lemon chicken casserole:

  • 1 chicken whole (around 1,300 g)
  • 4 tablespoons olive oil
  • 1 clove garlic, whole
  • 1 medium-sized whole carrot
  • 1/2 onion
  • 1/2 cup dry white wine
  • A pinch of nutmeg
  • Salt
  • Freshly ground pepper
  • 1 tablespoon corn flour
  • 1 medium juicy lemon (juice)

For the rice:

  • 2 cups long-grain rice
  • 1/4 cup olive oil
  • 1 finely chopped onion
  • 1 chopped carrot
  • 1 cup green peas
  • 2 tablespoons dill
  • Salt
  • Freshly ground pepper


For the lemon chicken:

  1. Pat the chicken dry with paper towels.
  2. Heat olive oil in a pan and brown the chicken for a few minutes on all sides.
  3. Add the whole vegetables, grate a bit of nutmeg.
  4. Deglaze with white wine and let it evaporate halfway.
  5. Add hot water or homemade chicken broth until the chicken is half-covered.
  6. Cover the casserole and simmer over medium heat for about 30 minutes until tender.
  7. Season with salt and pepper towards the end of cooking. Remove all the vegetables from the casserole.
  8. Keep 2 cups of chicken broth aside for the rice.
  9. Dissolve the corn flour in lemon juice and add it to the sauce.
  10. Simmer on low heat until the sauce slightly thickens.
  11. See here for tips on thickening sauces properly.

For the rice:

  1. Finely chop the onion and carrot.
  2. Heat olive oil and sauté all the chopped vegetables for 3-4 minutes. Add the rice and stir to coat.
  3. Add the 2 cups of reserved broth and 2 cups of hot water.
  4. Add the green peas.
  5. Partially cover the pot and simmer on low heat until holes appear on the surface and the rice absorbs all the liquids.
  6. Season with salt towards the end.
  7. Remove from heat and cover with a clean towel.
  8. Let the rice sit for 5-10 minutes to absorb the moisture.
  9. Finally, sprinkle with dill, fluffing the rice with a fork.


Source: Argiro Barbarigou