Chicken with scallions [spring onions] and fennel (Kotopoulo me kremidakia ke maratho) from Greece: The Cookbook (page 354) by Vefa Alexiadou

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Egg-lemon sauce (Saltsa avgolemono)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dill for fennel fronds.

  • jordanb on May 29, 2026

    I think this recipe was meant to use a fennel bulb rather than just the fronds. I used just chicken thighs+legs, the cooking time was the same as what was indicated in the recipe. Overall this was a very tasty dish, especially the sauce.

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