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1
Mix 1/4 cup lemon juice, 2 tablespoons parsley, lemon peel and minced garlic in large glass baking dish.
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2
Whisk in 6 tablespoons oil.
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3
Season to taste with salt and pepper.
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4
Add chicken.
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5
Turn to coat.
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6
Cover and refrigerate chicken overnight, turning once.
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7
Preheat oven to 400F.
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8
Remove chicken from marinade.
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9
Pat chicken dry with paper towels.
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10
Sprinkle with salt and pepper.
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11
Heat 1 tablespoon oil in heavy large ovenproof pot over medium-high heat.
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12
Working in batches, cook chicken until brown on all sides, about 10 minutes.
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13
Transfer chicken to large bowl.
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14
Add carrots, sliced garlic and oregano to pot.
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15
Saute over medium-high heat until garlic is tender, about 2 minutes.
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16
Add wine and remaining 1/4 cup lemon juice.
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17
Bring to boil, scraping up browned bits from bottom.
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18
Simmer until liquid is reduced by half, about 5 minutes.
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19
Add chicken stock.
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20
Return chicken to pot.
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21
Place pot in oven.
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22
Bake uncovered until chicken is cooked through, turning chicken occasionally, about 35 minutes.
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23
Using slotted spoon, transfer chicken, carrots and sliced garlic to large bowl.
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24
Tent with foil to keep warm.
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25
Boil cooking liquid over medium-high heat until reduced to 3 cups, about 10 minutes.
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26
Remove from heat.
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27
Pour 1 cup reduced cooking liquid into small bowl.
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28
Set aside.
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29
Return cooking liquid remaining in pot to simmer.
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30
Add mustard greens.
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31
Cook until greens are tender, about 2 minutes.
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32
Stir in green onions, dill, Dijon mustard and remaining 1 tablespoon parsley.
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33
Cover and keep warm.
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34
Whisk lemon juice and cornstarch in another small bowl to blend.
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35
Whisk egg yolks in medium bowl to blend.
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36
Using electric mixer, beat egg whites and pinch of salt in medium stainless steel bowl until soft peaks form.
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37
Fold in egg yolks, then lemon juice mixture.
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38
Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).
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39
Whisk until mixture thickens, about 3 minutes.
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40
Gradually add reserved 1 cup cooking liquid, whisking constantly, until mixture thickens, about 3 minutes (do not boil).
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41
Add sauce to mustard greens; stir to combine.
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42
Season to taste with salt and pepper.
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43
Pour sauce and mustard greens over chicken and serve.
