This is my version of the Greek Avgolemono sauce. Avgolemono can also be a soup. It’s the same method – you have to carefully temper the eggs so they don’t scramble. The sauce is usually thicker than the soup and the soup traditionally has the addition of rice.
In a large skillet, on high, heat olive oil and saute onions and leeks until soft, about 5 to 6 minutes. Add the chicken pieces and turn often until evenly browned. Add the celery, and 2 cups of stock. Bring to a boil. Reduce heat to medium low. Cover and simmer until chicken is tender, about 20 to 25 minutes. Adjust the seasoning. Keep on a low simmer.
Bring remaining 1 cup of stock to a gentle simmer in a small pot.
In a medium bowl, whisk egg yolks and the lemon juice until smooth. When stock comes to a simmer, pour stock slowly into the egg yolk mixture in a steady stream, while whisking vigorously. Note if the stock is too hot, it will scramble the egg yolks.
In a separate medium bowl, whisk egg whites, until light and frothy, about 1 minute. Fold white into hot egg yolk mixture.
Remove chicken from heat and pour hot egg mixture over top while stirring. Chicken has to be off the heat for this process. The eggs will cook from the residual heat. Again if the heat is too high the eggs will scramble. Sprinkle with chopped dill and green onions. Serve with lots of pita bread or crusty bread. Depending on appetite, serves 4 to 6 people.