Cut the rooster into portions and sauté with olive oil until golden brown. Add water and cook until all liquid is absorbed. Add onions sliced into rings. Add some more water, season with salt and pepper. In a bowl beat eggs and lemon juice. Pour the egg and lemon sauce over the rooster. The dish can be accompanied with Kalamata olives and a glass of red wine.
This particular recipe comes from the village of Vounaria. It has been preserved and passed down from one generation to the next generation through oral transmission.
Source: Evaggelia Adamopoulos