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You are here: Home / Main Dish / Chicken Fricassee With Tarragon

January 18, 2013 By Kaitlin 2 Comments

Chicken Fricassee With Tarragon

Cold weather always makes me crave comfort food. I tend to really want pasta (and would be perfectly happy eating it every day that drops below 40 degrees) but am always open to healthier comfort food options. BetterEats.com had a lighter recipe for Chicken Fricassee, which is a French stew with chicken, vegetables, white wine, and cream that when paired with some day old bread makes a fantastic comfort food option.

Chicken Fricassee With Tarragon

Ingredients:

  • 2 1/2 pounds chicken pieces (breast halves, thighs, and drumsticks) – bone-in, skin removed (I used 1 chicken breast, 1 thigh, 1 leg, and 1 drumstick)
  • 1/4 teaspoon salt
  • pepper, black – to taste
  • 2 tablespoons flour, all-purpose
  • 1 tablespoon oil, olive, extra virgin
  • 1 cup shallots (about 4 large ones)
  • 1 cup wine, dry white
  • 1 1/2 cups broth, chicken, less sodium
  • 1 medium carrot – peeled and thinly sliced (about 1/3 cup)
  • 1 pound mushrooms, I used 1/2 lb baby bellas, 1/2 lb button – wiped clean and halved or quartered
  • 4 sprigs tarragon, fresh
  • 4 teaspoons tarragon, fresh – chopped
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1/4 cup sour cream, reduced-fat
  • 2 teaspoons mustard, Dijon

Season chicken with salt and pepper.

IMG_2787

Dredge in flour, shaking off the excess.

IMG_2788

Heat oil in a large deep skillet or Dutch oven. Add chicken; cook until browned, about 4 minutes per side. Transfer to a plate.

IMG_2790
Add shallots to the pan; cook, stirring, until fragrant, about 30 seconds.

IMG_2791

Add wine and scrape up any browned bits. Simmer until reduced slightly, about 3 minutes.

IMG_2792
Add broth; bring to a simmer. Return the chicken to the pan; add carrot, mushrooms and tarragon sprigs.

IMG_2793

Reduce heat to low, cover and simmer gently until the chicken is tender and no longer pink in the center, about 20 minutes.

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Transfer the chicken to a plate; cover with foil to keep warm. Discard tarragon sprigs. Increase heat to medium-high. Simmer the cooking liquid for 2 to 3 minutes to intensify flavor.

IMG_2795
Add cornstarch mixture and cook, stirring, until slightly thickened, about 2 minutes. Whisk in sour cream, mustard and chopped tarragon. Serve immediately.

IMG_27991

Oh yum. This was so good and so easy! The broth had so much flavor, I especially loved how tender the mushrooms turned out.

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You definitely need some bread to sop up all the goodness!

Chicken Fricassee With Tarragon
Recipe Type: Weeknight Meal, Dinner, Main Dish, Poultry
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Serves: 4
Ingredients
    • 2 1/2 pounds assorted chicken pieces
    • 1/4 teaspoon salt
    • black pepper – to taste
    • 2 tablespoons flour
    • 1 tablespoon olive oil
    • 1 cup shallots
    • 1 cup wine, dry white
    • 1 1/2 cups broth, chicken, less sodium
    • 1 medium carrot – peeled and thinly sliced (about 1/3 cup)
    • 1 pound mushrooms – wiped clean and halved or quartered
    • 4 sprig(s) tarragon, fresh
    • 4 teaspoons tarragon, fresh – chopped
    • 1 tablespoon cornstarch
    • 1 tablespoon water
    • 1/4 cup reduced-fat sour cream
  • 2 teaspoons Dijon mustard
Instructions
    1. Season chicken with salt and pepper.
    1. Dredge in flour, shaking off the excess.
    1. Heat oil in a large deep skillet or Dutch oven. Add chicken; cook until browned, about 4 minutes per side. Transfer to a plate.
    1. Add shallots to the pan; cook, stirring, until fragrant, about 30 seconds.
    1. Add wine and scrape up any browned bits. Simmer until reduced slightly, about 3 minutes.
    1. Add broth; bring to a simmer. Return the chicken to the pan; add carrot, mushrooms and tarragon sprigs.
    1. Reduce heat to low, cover and simmer gently until the chicken is tender and no longer pink in the center, about 20 minutes.
    1. Transfer the chicken to a plate; cover with foil to keep warm. Discard tarragon sprigs. Increase heat to medium-high. Simmer the cooking liquid for 2 to 3 minutes to intensify flavor.
  1. Add cornstarch mixture and cook, stirring, until slightly thickened, about 2 minutes. Whisk in sour cream, mustard and chopped tarragon. Serve immediately.
3.2.1275

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Filed Under: Main Dish, Poultry, Weeknight Meal Tagged With: Carrot, Chicken, Chicken Broth, Dijon, Flour, Mushrooms, Mustard, Shallots, Sour Cream, Tarragon, White Wine

Comments

  1. Michelle @Amourbeurre says

    January 19, 2013 at 7:52 pm

    Voted for you- Good Luck!!!
    Michelle @Amourbeurre recently posted..Vegan Funfetti Sleepover CupcakesMy Profile

    Reply
    • Kaitlin says

      January 20, 2013 at 1:55 pm

      Thank you Michelle!!!
      Kaitlin recently posted..Chicken Fricassee With TarragonMy Profile

      Reply

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