Chicken Avgolemono In Phyllo Dough Recipe

How to make it

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• Preheat oven to 400 degrees.
• Prepare white rice according to package directions to get 3 cups cooked rice total. Set aside, covered.
• In a large skillet, carmelize onions, garlic, herbs, and chicken broth in 4 tbsp. oil, until onions are beginning to turn golden brown. Be careful! They must be turned constantly when they are going to carmelize until lightly brown. Then remove from skillet and set aside.
• Now, as you cook each ingredient, make sure to keep them all separate:
• Place chicken pieces in skillet and brown on each side - about 5-6 minutes total
• Remove chicken from pan and place in bowl. Add 1/4 of the carmelized onion mixture and stir. Cover. Set aside.
• Add sliced carrots and green vegetable of your choice to pan. Brown.
• Add 1/4 of carmelized onion mixture to carrots. Cover. Set aside.
• Do the same with the green vegetable - brown and add 1/4 of carmelized onion mixture. Cover. Set aside.
• Add remaining 1/4 of onion mixture to rice. Cover. Set aside.
• Get phyllo Dough and Bundt pan.
• Brush inside of Bundt pan lightly with a mixture of olive oil and butter.
• Phyllo Dough
• You are going to lay out the phyllo dough and remove one sheet at a time, brush it with a mixture of Olive oil and butter with the pastry brush (not a lot, just a very thin coating) and lay each sheet in the Bundt pan until the pan is coated with about 8 layers all the way around. Don't worry about getting the sheets to look seamless and even looking. They won't be. That's okay. After it cooks, the effect is beautiful.
• Avgolemono Sauce:
• Separate the eggs.
• Beat egg whites until foamy. Gradually whisk in the yolks, broth, and lemon juice to the egg whites.
• Get all cooked ingredients.
• Drizzle 3/4 of Avgolemono sauce over each layer you place in the Bundt pan:
• 1/2 rice, then carrots and broccoli, then chicken and then rice, and finally chicken again.
• Add more phyllo dough, brushed with oil/butter mixture - to cover the ingredients in the pan - about 8 phyllo layers deep.
• Place pan in the oven and bake for 30 minutes.
• Remove pan from oven and let cool.
• Carefully turn pan upside down and slide your "cake" out onto serving plate.
• Drizzle the top with the remaining Avgolemono sauce.
• It should look like a cake drizzled with lemon frosting.
• Serve.
• Enjoy!
• Variations on this: Add 1/2 cup of white wine to the carmelized onion mixture.
• If you are pressed for time, don't worry about layering the ingredients. Mix them all together. It's much faster and tastes just as good (my preference).