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Thyme Chicken Fricassee

Thyme Chicken Fricassee

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Thyme Chicken Fricassee is a dish made with chicken breast cut into thin slices, stewed in chicken stock and served in a white sauce made with milk or cream.

κοτόπουλο με θυμάρι εικόνα

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.

 

Chicken fricassee with rice pilaf image

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.

How to make the Thyme Chicken Fricassee

Wash the 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. 

Boil for 15 minutes.

Chicken breast image

Rinse the chicken breast and pat dry and cut into thin slices, about 1 cm thick.

In a spice grinder add all the spices and salt and grind them.

spices in spice grinder image

In a bowl, mix 1 cup of flour with half of the above spices.

Spices mixed with flour image

Put about 1/5 of the evaporated milk in a bowl. (You can use regular milk if you like or cream but personally I prefer the distinct flavour of the evaporated milk).

evaporated milk image

Season chicken with remaining spices and dip chicken in milk and then in the flour mixture.

spices on top of chicken breast image
chicken breast floured image

Heat the olive oil in a non stick skillet over high heat.

Sauteing chicken breast on both sides image

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).

removing sauteed chicken in a platter image

Remove the chicken to a platter, add the onion and sauté, 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. 

Sauteing onion image

Return chicken into skillet and bring to a boil. Season with salt and pepper to taste.

Putting chicken back in the frying pan image

Lower to simmer, covered until chicken is done (about 15 minutes) and then discard the bay leaves.

covering the frying pan with the lid image

Mix 1 tablespoon of the leftover flour 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 thickens.

When the sauce cools, it may become too thick.

You can thin it by putting it back on the heat, adding some hot water or more milk.

What Can I Serve With Chicken Fricassee?

I usually serve it with a rice pilaf and sauce. However, you can serve it with pasta, mashed potatoes or even fried potatoes.

Chicken Fricassee with pomegranate Rice image
Thyme Chicken Fricassee image

Thyme Chicken Fricassee

Yield: 6
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

Thyme Chicken Fricassee is a dish made with chicken breast cut into thin slices, stewed in chicken stock and served in a white sauce made with milk or cream.

Ingredients

  • 1 kilo (2.20 lbs) chicken breast
  • 1/2 cup all purpose flour
  • 1 large can (400 ml) evaporated milk
  • 1/2 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
  • 1 tbsp all purpose flour

Spices:

  • 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

Instructions

  1. Wash the 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.  Boil for 15 minutes.
  2. Rinse the chicken breast and pat dry and cut into thin slices, about 1 cm thick.
  3. In a spice grinder add all the spices and salt and grind them.
  4. In a bowl, mix 1 cup of flour with half of the above spices.
  5. Put 1/5 of milk in a bowl.
  6. Season chicken with remaining spices and dip chicken in milk and then in
    the flour mixture.
  7. Heat the olive oil in a non stick skillet over high heat.
  8. 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).
  9. Remove the chicken to a platter, add the onion and sauté, 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. 
  10. Return chicken into skillet and bring to a boil. Season with salt and
    pepper to taste.
  11. Lower to simmer, covered until chicken is done (about 15 minutes) and then
    discard the bay leaves.
  12. Mix 2 tablespoons of the leftover flour 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 thickens.
  13. Serve chicken with rice pilaf and sauce.

Notes

If you like, you can add some pomegranate seeds in the rice pilaf.

Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 574Total Fat 22gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 13gCholesterol 163mgSodium 485mgCarbohydrates 30gFiber 3gSugar 11gProtein 60g

"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."

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You can find many more Greek recipes in my cookbooks “More Than A Greek Salad”, and “Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!” both available on all Amazon stores. 

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Collage Thyme Chicken Fricassee image

Kopiaste and Kali Orexi,

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Ivy

Tuesday 12th of February 2008

I am sure you're gonna love this one.

Pixie

Tuesday 12th of February 2008

Ivy, Thank you so much for sharing a favourite recipe with me! Can't wait to try it, it looks wonderful!!!

'Chef'

Sunday 30th of December 2007

Ivy, your version of Chicken Fricasse looks delicious. I'm going to try it soon - will let you know how we like it.

Peter M

Saturday 29th of December 2007

Ivy, I love Fricasse (especially arni). Try the chicken breasts with the bone, you'll find them tastier.

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