Greek Chicken and Parsley in an Egg-Lemon Sauce

I am extremely fond of egg-lemon sauce - or the soup. Here it is paired with chicken and parsley in this unusual dish in which the parsley is treated like a vegetable rather than as a garnish. The Greeks call it Kotopoulo me Maidano Avgolemono .  You will need a parsley garden of your own to do this, as the recipe calls for 3 POUNDS of parsley!

1/2 cup olive oil
2-3 lbs chicken pieces
1 cup dry white wine
Salt and freshly ground pepper to taste
1 cup chicken stock or water
3 lbs fresh flat-leaf parsley plus additional for garnish
10-12 scallions (spring onions), green and white parts, chopped 

Avgolemono sauce (see below) 

Heat half the oil in a skillet over moderate heat and brown the chicken pieces on all sides.
Add the wine and cook for 5 minutes.
Add the salt, pepper, and chicken stock and simmer covered over low heat for 30 minutes.
Cut off and discard most of the stems of the parsley.
Heat the remaining oil in a separate skillet over moderate heat and saute the parsley and scallions until wilted, about 3 minutes.
Add to the chicken mixture and cook 10 to 15 minutes more.
Place the chicken pieces on a serving platter and arrange the parsley mixture around the chicken. Spoon the avgolemono sauce over the chicken and garnish with chopped fresh parsley. 

Serves 4 to 6 

Avgolemono Sauce 

2 eggs
Juice of 2 lemons
2 tsp cornstarch mixed with
2 Tbs cold water
1 1/2 cups chicken stock or water
Salt and freshly ground pepper to taste 

Whisk together the eggs, lemon juice, and cornstarch mixture.
Combine with the remaining ingredients in a saucepan and bring to a simmer over low heat, stirring frequently, until the sauce is hot and slightly thickened.
Do not boil. 

Makes about 2 cups