Brining the chicken for this dish (from New York City’s Gramercy Tavern) before cooking yields remarkably tender and savory meat.
This is Gérard Chave's adaptation of a classic Alain Chapel dish. Bresse chicken is not available here; use the best quality of chicken you can find.
A few simple ingredients and a touch of Greek flavor transform basic grilled chicken into a feast of sorts.
The key to this easy avgolemono recipe (Greek lemon chicken soup) is to use a blender for the egg-lemon sauce.
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