Ingredients

• 1 whole chicken (approx. 1.5 kg), cut into 4 pieces
• 2 tablespoons chopped dill
• 30g butter, melted
• 300 ml water
• 2 tablespoons olive oil
• Salt, to taste
• White pepper, to taste
• 2 medium onions, thinly sliced
• 2 carrots, sliced
• 1/2 stalk celery, rinsed, trimmed, and chopped

Instructions

• Rinse and pat dry the chicken pieces, then sauté gently in the butter and oil. Avoid browning the chicken.
• Add the vegetables, dill, water, and seasoning. Cover and simmer gently for about 50 minutes. Let it rest for 5 minutes before proceeding with the Egg and Lemon Sauce.
• Pour the sauce over the chicken and gently swirl the saucepan until it looks completely incorporated.
• Return to a very low heat for 5 minutes, swirling occasionally, until the sauce has slightly thickened and the cornflour has cooked out.
• Serve the chicken pieces, generously coated with the thick sauce and vegetables, over plain white rice, with a fresh salad on the side.