2. Sear the chicken legs well on all sides; season with salt and freshly ground pepper.

3. On a cutting board with a sharp knife, halve the baby potatoes; halve the carrots lengthwise, then slice them on the diagonal; coarsely chop the onion.

4. When the chicken legs are ready, remove them from the pan and place them in a non-stick baking tray.

5. Return the pan to high heat and add the butter to melt.

6. Sauté the baby potatoes, carrots, and onion for 3-4 minutes, until they just begin to brown, seasoning with salt and freshly ground pepper.

7. Sprinkle over the flour, add the lemon zest, and stir well. Deglaze with the white wine, add the chicken stock, and once it comes to a boil, transfer the contents of the pan to the tray with the chicken legs.

8. Spread the mixture on the tray, add the lemon juice, and bake in a preheated oven at 180 °C for 35-40 minutes.

2. When the chicken legs are ready, add the butter, sprinkle in the flour, and stir until no dry flour remains.

3. Deglaze with the white wine; once it evaporates, add the chicken stock and the lavender.

4. Reduce the heat and let it simmer gently for 35-40 minutes.

5. When the chicken is nearly done, add the lemon zest, lemon juice, salt, and freshly ground pepper.

6. Stir well, simmer 2-3 minutes more, remove from the heat, and serve.

Serving suggestion: accompany with homemade mashed potatoes or a nice baked pilaf.

2. Sear the chicken legs well on all sides until nicely browned.

3. When the chicken is ready, remove it to a bowl and return the pan to medium heat.

4. Add the butter to melt, then sauté the onion, garlic and lemon slices for 3–4 minutes, stirring constantly until softened and translucent but not browned.

5. Sprinkle in the flour and stir well. Return the chicken to the pan, sprinkle over the ground ginger, salt and freshly ground pepper, and stir.

6. Deglaze with the white wine; when it has evaporated, add the chicken stock along with the allspice berries. Lower the heat and let the chicken simmer gently for 45–50 minutes.

7. In the last 10 minutes, add the lemon juice and the fresh oregano sprigs.

Remove the chicken and the onion from the pot.

Add the carrots, leek, celery and the olive oil; simmer over medium heat for 10 minutes.

Shred the chicken and put it back into the pot along with the thyme, nutmeg, and white pepper.

Add the trahanas, salt and pepper and, if necessary, extra hot water. When the trahanas is cooked, take the pot off the heat and let the soup cool slightly.

Ladle out 1 cup of the hot broth (so that it cools) to make the avgolemono.

In a bowl whisk the two eggs, then slowly pour in the cooled broth and the lemon juice.

Pour the egg-lemon mixture back into the pot, stir and serve.