Chicken With Lemon and Basil (Kotopoulo Lemonato)

One summer on a trip to visit our friends on Vancouver Island, they made this dish for us that they found in a Greek cookbook. It was so incredibly tasty that I had to bring it home with me. My family loves the carrots so much that I always put a few extra in the pan.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 2  ounces butter
• 2  tablespoons olive oil
• 4  chicken quarters
• 1  medium onion, peeled and thinly sliced
• 2  large carrots, peeled and roughly chopped
• 2  stalks celery, chopped
• 1  sprig fresh basil, chopped (8+ leaves)
• 6  tablespoons lemon juice
•  salt
•  fresh ground pepper
• 1⁄2 cup  chicken stock
• 2  tablespoons  chopped fresh parsley (to garnish)
• 1  package  egg noodles, cooked following directions

Directions

1. Heat butter and olive oil in large deep frying pan.
2. Add chicken and fry until lightly golden on all sides.
3. Remove with a slotted spoon.
4. Add the onion,carrots and celery to the pan and fry gently for 5 minutes.
5. Return the chicken to the pan with the basil, lemon juice, and salt and pepper to taste.
6. Cook steadily until all juices have evaporated.
7. Add the chicken stock and simmer gently, covered, 45 min to 1 hour until tender.
8. Sprinkle with parsley.
9. Serve with noodles.