The term fricasséerefers to the way the chicken is cut and served with a creamy sauce. This has somehow been modified in Greece and the white creamy sauce of fricassee has been substituted by an egg and lemon sauce.
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.
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
1kilo (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 the 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.