Chicken legs fricassée with Swiss chard and herbs in avgolemono sauce

A delicious idea to try the chicken along with the tasty Swiss chard and herbs in a luscious, but different from the classic, avgolemono sauce! Very hearty and filling recipe to enjoy with the family. Just have plenty of fresh rustic bread at the table to enjoy the sauce and a large piece of feta cheese!

Recipe of Vaggelis Driskas,
a prominent Head Cook and Culinary Expert

from "Gourmet" magazine of "ELEFTHEROTYPIA" newspaper (2010)

Ingredients (for 4 people)

For the chicken:
4 whole chicken legs
2 leeks, cleaned and finely chopped (the white and the tender green part)
500gr. of Swiss chard (silverbeet), washed and roughly chopped
1 small bunch of shepherd's needles herb, washed and finely chopped
3 tea-cups of chicken stock
4-5 tbsp of olive oil
salt
pepper

For the egg/lemon sauce:
2 egg yolks
1 large lemon, the juice and the zest
½ tea-cup of evaporated milk
1 tbsp of cornflour (cornstarch)

Method:
In a spacious pot wart the oil on medium heat and sauté the leeks and the chicken, stirring with a wooden spoon.

Season with salt and pepper and add in the pot the chicken stock (you can also use water instead). Turn the heat to medium low and cook for about 40 minutes.

Add in the pot the Swiss chard and the shepherd's needles and continue cooking for another 25-30 minutes avoiding to stir the food so the legs will keep their shape.

When the food is ready turn the heat to low and leave the pot on the cooker ring.

In a bowl mix the milk with the egg yolks and the cornflour beating with a whisk. Add the lemon juice and the zest, stir and empty this mixture into the pot.

Shake the pot a few times so the food is evenly coated by the sauce and continue cooking for another 3-4 minutes and then serve.