This is one of our favourite family recipes which I make very often. I usually make a spice mixture using different combinations of spices, always of course using thyme, which I use for this recipe.
The term fricassée refers to the way the chicken is cut and served with a creamy sauce. This has somehow been modified in Greece and when fricassee is referred to a Greek dish, it has an egg and lemon sauce.
I have to say that often after meals, there are times, however tasty that meal may be, that I need to eat something else, to change the flavor left in my mouth. The opposite happened with this recipe. There was such a wonderful taste left that I did not want to eat anything else but I wanted to keep the flavor forever, if possible.
Thyme and chicken fricassee
Preparation time: 30 minutes
Cooking time: 20 – 30 minutes
Serves: 5 – 6
1 kilo (2,20 lbs) chicken breast
1 cup all purpose flour
1 large can (40o ml) evaporated milk
1/3 cup olive oil for frying
1 large onion, finely chopped
- ½ cup white dry wine
1 cup chicken stock
- 2 bay leaves
- Salt and freshly ground black pepper
- 2 tbsp all purpose flour
1 tbsp dried thyme ½ tsp paprika
- 5 allspice berries
- ½ teaspoon coarse sea salt
- 8 black pepper corns
1/2 tsp tarragon
or use half amount of my other spice mixture
- Wash chicken, remove skin and bones and boil them in 6 cups of water to take the stock. Remove froth if needed and add a pinch of salt and boil for 15 minutes.
- Rinse the chicken breast and pat dry and cut into small slices, about 1 cm thick.
- In a spice grinder add all the spices and salt and grind them.
- In a bowl, mix 1 cup of flour with half of the above spices.
- Put 1/5 of milk in a bowl.
- Season chicken with remaining spices and dip chicken in milk and then in the flour mixture.
- Heat oil in a non stick skillet over high heat.
- Brown chicken on both sides, (about 2 minutes each side) and remove to a plate. (Do not pack the frying pan because instead of getting a nice crust on chicken, you will end up boiling the chicken).
- Remove chicken to a platter and sauté the onion, scraping the skillet. Add the wine and mix for a few minutes, then add chicken stock and the bay leaves and cook for five minutes. Return chicken into skillet and bring to a boil. Season with salt and pepper to taste.
- Lower to simmer, covered until chicken is done (about 15 minutes) then discard the bay leaves.
- Mix 2 tablespoons flour dissolved in the remaining 4/5 evaporated milk. Add the milk mixture in the skillet and stir, scraping again the skillet over moderate heat for a couple of minutes and mix until sauce is thick.
Serve chicken with rice pilaf (see recipe) and sauce.
You can find many more Greek recipes in my cookbook “More Than A Greek Salad”, and “Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!” both available on all Amazon stores.
Kopiaste and Kali Orexi,