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Thyme chicken fricassee

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



  1. 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.
  2. Rinse the chicken breast and pat dry and cut into small 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 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 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.
  10. Lower to simmer, covered until chicken is done (about 15 minutes) then discard the bay leaves.
  11. 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.
  12. 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,

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4 Responses

  1. Peter M

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

  2. 'Chef'

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

  3. Pixie

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

  4. Ivy

    I am sure you’re gonna love this one.