Chicken Fricasse is a Greek dish that is made with chicken pieces, greens, and a luscious avgolemono (egg-lemon) sauce. In this recipe, I used boneless, skinless chicken breast to speed up the cooking time. As a result, a restaurant-worthy dish that the entire family will love is ready in only 30 minutes!
Watch the Video Tutorial Here:
What does fricassee mean?
According to Wikipedia, Chicken fricassee is basically cut up chicken pieces that are braised and cooked in a rich cream sauce.
Is fricassee Greek?
I grew up believing it was! haha! Fricassee always consisted of meat, greens, and avgolemono sauce. Unlike the French version, which is made with heavy cream and sometimes mushrooms.
Arnaki (lamb, in Greek) fricassee is the most popular version and you can find my recipe here.
Which greens are best for this dish?
Spinach and swiss chard are my favorites. But, you can use any or a combination of the following:
- romaine lettuce
- swiss chard
- mustard greens
Can chicken fricassee be made with other cuts of chicken?
Of course! Feel free to use an entire chicken, cut into pieces, bone-in or boneless chicken thighs (my favorite!), or chicken breast. However, the cooking time will be a bit longer for other cuts of chicken. Breast meat cooks much faster than bone-in chicken.
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Avgolemono: Classic Greek Egg-Lemon Sauce:
Look at that creamy sauce! Just 3 ingredients are used to make avgolemono, the Greek classic egg-lemon sauce: egg yolks, fresh lemon juice, and cornstarch. The ingredients are whisked together then, tempered and added to the pot.
After simmering for a few minutes, the sauce becomes creamy, luxurious, and zesty from the fresh lemons. So delicious!
My favorite way to serve this dish is with some toasted bread to soak up the sauce. However, it is equally delicious with mashed potatoes, pasta, and even rice.
- 4 boneless, skinless chicken breasts cut into strips, or 3 pounds chicken cut into pieces
- 1-pound greens, spinach, swiss chard, and/or kale, roughly chopped
- ¼ cup olive oil
- 1 onion, finely chopped
- 2-3 scallions, thinly sliced
- 2 garlic cloves, grated
- 4 cups (946 ml) chicken stock
- 1 tablespoon chopped dried dill
- ¼ cup all-purpose flour, or more
- Salt and black pepper, to taste
For the Avgolemono Sauce:
- • 3 egg yolks
- • ¼ cup fresh lemon juice
- • 2 teaspoons cornstarch
- Place the chicken strips on a tray and season it on both sides with salt, pepper, and flour.
- Add the oil to a pot and heat over medium heat. Cook the chicken in 2-3 batches for 4-5 minutes on each side. The chicken will not be fully cooked. Set it aside on a plate or tray.
- Add the onions to the pot and cook over medium-low heat until soft and golden. About 5-6 minutes.
- Add the scallions to the pot and cook for 3 minutes.
- Add the garlic and warm through for 20-30 seconds.
- Pour the chicken stock into the pot and bring to a boil.
- Add the chopped greens and cook for a few minutes until wilted.
- Place the chicken back into the pot and reduce the heat to low.
- Prepare the egg-lemon sauce. Whisk all of the avgolemono ingredients together and add 1-2 cups of hot chicken broth from the pot to temper the sauce. Whisk together and add the sauce to the pot.
- Simmer for 4-5 minutes. Taste and adjust the seasoning if needed.
- Serve with toasted bread, mashed potatoes, pasta, or rice. Enjoy!
Feel free to substitute frozen greens for fresh. Just try to thaw them out and drain the excess liquid over a colander.
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