So chicken is on sale this week, and you’re wondering what you can possibly do to prepare that bird in an exciting, new way. You’ll love this recipe for Comforting Chicken Fricassee. The ultimate creamy, savory comfort food…perfect for a weeknight dinner or lazy weekend dish! Try serving it with crusty french bread, a green salad, and your favorite bottle of red wine for a truly delicious dinner.
Chicken Fricassee With Tarragon
Fricassee is a classic French stew of chicken and vegetables, cooked in white wine and finished with a touch of cream. The light tarragon-infused sauce begs to be sopped up with crusty bread.
- 2 ½ pounds chicken, pieces (breast halves, thighs, and drumsticks) – bone-in, skin removed
- ¼ teaspoon salt
- pepper, black – to taste
- 2 tablespoons flour, all-purpose
- 1 tablespoon oil, olive, extra virgin
- 5 large shallot(s) – finely chopped, (about 1 cup)
- 1 cup wine, dry white
- 1 ½ cups broth, chicken, less sodium
- 1 medium carrot(s) – peeled and thinly sliced
- 1 pound mushrooms, fresh small button – wiped clean and halved or quartered
- 4 sprig(s) tarragon, fresh
- 4 teaspoons tarragon, fresh – chopped
- 1 tablespoon cornstarch
- 1 tablespoon water
- ¼ cup sour cream, reduced-fat
- 2 teaspoons mustard, Dijon
1. Season chicken with salt and pepper. Dredge in flour, shaking off the excess. Heat oil in a large deep skillet or Dutch oven. Add chicken; cook until browned, about 4 minutes per side. Transfer to a plate.
2. Add shallots to the pan; cook, stirring, until fragrant, about 30 seconds. Add wine and scrape up any browned bits. Simmer until reduced slightly, about 3 minutes.
3. Add broth; bring to a simmer. Return the chicken to the pan; add carrot, mushrooms and tarragon sprigs. Reduce heat to low, cover and simmer gently until the chicken is tender and no longer pink in the center, about 20 minutes.
4. 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.
5. Add cornstarch mixture and cook, stirring, until slightly thickened, about 2 minutes. Whisk in sour cream, mustard and chopped tarragon. Serve immediately.
Recipe from Better Eats