- Sauté the chicken in olive oil, then add the onion and cook until softened without browning.
- Deglaze with wine and cook for 30 seconds until the alcohol evaporates.
- Add the water and simmer gently for about 30–40 minutes.
- Add dill, salt, pepper, fresh onions. Continue simmering until the chicken becomes tender,
- then add the Almito Artichokes and the half lemon, and continue cooking for another 10 minutes.
- In a bowl, prepare the “avgolemono” sauce by whisking the egg yolks, yogurt, lemon juice and corn flour until creamy.
- Gradually temper the sauce by adding some warm broth from the pot while stirring continuously. Pour the tempered mixture into the pot, stirring gently over low heat until the sauce thickens slightly.
- Adjust seasoning and serve.
Chicken Fricassee
Time
60'
Servings
6
Type
Main, Mid
Chicken fricassee with spinach, dill, and lemony avgolemono sauce, featuring tender Almito artichokes. Warm, aromatic, and perfectly wintery.
Ingredients you will need
- 650g chicken fillet, cubed (4 fillets)
- 340g Almito Artichokes, cut in quarters (2 packs)
- 350g spinach (½ pack)
- 75g onion, finely chopped (½ pc)
- 75g fresh onion, chopped (½ bunch)
- 50g fresh dill, finely chopped (¼ bunch) or frozen
- 40ml lemon juice (1–2 lemons)
- 50ml extra virgin olive oil (¼ glass)
- 1500ml water
- 100ml white wine (½ glass)
- 10g corn flour (1 tbsp)
- 100g Greek strained yogurt (½ small tub)
- 2 egg yolks
- Salt, Pepper
