Description
A delicious Greek-style chicken fricassee featuring a rich avgolemono sauce with greens.
Ingredients
Scale
- 4 boneless, skinless chicken breasts, cut into strips or 3 pounds chicken, cut into pieces
- 1 pound greens (spinach, Swiss chard, or kale), roughly chopped
- 1/4 cup olive oil, extra virgin
- 1 onion, finely chopped
- 2–3 scallions, thinly sliced
- 2 garlic cloves, grated
- 4 cups chicken stock
- 1 tablespoon chopped dried dill
- 1/4 cup all-purpose flour (or more)
- 3 egg yolks
- 1/4 cup fresh lemon juice
- 21/2 teaspoons cornstarch
Instructions
- Cook Chicken & Aromatics: Start by sautéing your chicken in olive oil over medium heat until it is golden and smells amazing, about 5-7 minutes. You want to see it getting nice and browned to develop depth of flavor.
- Add Broth & Simmer: Once the chicken is browned, pour in the chicken stock and bring to a simmer. Let it bubble gently, allowing the flavors to meld, for about 10 minutes. Keep an eye on it to prevent boiling too vigorously which can dry out the chicken.
- Whisk Avgolemono: In a separate bowl, whisk together the egg yolks and fresh lemon juice until frothy, which will take around 1-2 minutes. Aim for a light texture without being too aggressive to avoid splattering.
- Temper the Sauce: To prevent the eggs from scrambling, gently add a ladle of the hot broth from the pot into the egg mixture while whisking continuously. This step is crucial for a smooth sauce.
- Add Greens & Finish Cooking: During the last few minutes of cooking, toss your greens into the pot. You want them bright and slightly wilted for freshness. Avoid adding them too early to prevent them from becoming mushy.
- Combine & Serve: Pour the avgolemono sauce over the chicken and greens, stirring gently to mix everything together. Ensure to taste before serving; adjust seasoning if necessary.
Notes
- Storage Tips: Store in an airtight container in the refrigerator for up to 3 days.
- Expert Tips: If the avgolemono sauce curdles, whisk in a small amount of hot broth to temper the eggs before adding it to the sauce.
- For proper chicken cooking, check the thickness and adjust time as needed to avoid undercooking.
- For brighter greens and to keep them vibrant, add them during the last minutes of cooking.
- For a complete meal, serve with toasted gluten-free bread for a comforting addition.
- Reheating Instructions: Reheat gently on the stovetop over low heat, stirring occasionally until warmed through.
- Serving Suggestions: Serve over classic mashed potatoes or with crusty gluten-free bread for a hearty meal. Garnish with fresh herbs for added flavor.
- Recipe Variations: You can substitute kale for a heartier green, or add a splash of white wine for extra depth. Include diced carrots for a sweet note.
- Ingredient Notes: Use fresh lemons for the best flavor; aim for about 1/4 cup of juice. If using frozen greens, thaw and drain excess liquid before adding. For those needing a gluten-free option, try a gluten-free flour blend instead of all-purpose flour.
Nutrition
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg