Lemon and dill chicken

This saucy chicken casserole is fantastic served with steamed rice and a green salad.

  • 1 hr 25 mins cooking
  • Serves 6
  • Print


Lemon and dill chicken
  • 2 tablespoon olive oil
  • 30 gram (1 ounce) butter
  • 1.5 kilogram (3 pounds) chicken thigh cutlets (skin on)
  • 2 medium brown onions (300g), sliced thinly
  • 1 large carrot (180g), sliced thickly 1 stalk celery (150g), trimmed, sliced thickly
  • 2 tablespoon plain (all-purpose) flour
  • 2 cup (500ml) water
  • 2 tablespoon finely chopped fresh dill
  • 3 egg yolks
  • 1/3 cup (80ml) lemon juice


Lemon and dill chicken
  • 1
    Heat oil and butter in large saucepan; cook chicken, in batches, over medium heat until sealed on both sides but not coloured. Remove from pan.
  • 2
    Cook onion, carrot, celery and flour in same pan, stirring, 1 minute. Gradually add the water; bring to the boil. Return chicken to pan. Reduce heat; simmer, covered, 30 minutes. Remove lid; simmer, uncovered, about 30 minutes or until chicken is cooked through. Season to taste; sprinkle with dill.
  • 3
    Whisk egg yolks and juice together in small bowl. Gradually add to chicken mixture, stirring over low heat, until sauce thickens slightly.


Egg whites can be placed in a small container, sealed, and frozen for up to 3 months. They can be used in meringue, pavlova and friands.