Best Chicken Fricassee With Tarragon Recipes

CHICKEN FRICASSEE WITH TARRAGON

Chicken Fricassee With Tarragon image

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.

Provided by MyCookiesCrumble

Categories Whole Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 1/2 lbs chicken pieces, bone-in, skin removed
1/4 teaspoon salt
fresh ground pepper, to taste
2 tablespoons all-purpose flour
1 tablespoon olive oil, extra-virgin
5 large shallots, finely chopped (about 1 cup)
1 cup dry white wine
1 1/2 cups chicken broth, reduced-sodium may be used
1 medium carrot, peeled, and thinly sliced
1 lb button mushroom, wiped clean (halved or quartered)
4 sprigs tarragon, fresh, plus 4 teaspoons tarragon, chopped or 1 1/2 teaspoons dried tarragon
1 tablespoon cornstarch, mixed with 1 tablespoon water
1/4 cup sour cream, reduced-fat may be used
2 teaspoons Dijon mustard

Steps:

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, and cook until browned, about 4 minutes per side. Transfer to a plate.
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.
Add broth, and 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.
Transfer the chicken to a plate, and cover with foil to keep warm. Discard tarragon sprigs.
Increase heat to medium-high. Simmer the cooking liquid for 2-3 minutes to intensify flavor.
Add cornstarch mixture and cook, stirring, until slightly thickened, about 2 minutes.
Whisk in sour cream, mustard, and chopped tarragon.
Serve immediately.

Nutrition Facts : Calories 563.5, Fat 33.3, SaturatedFat 9.8, Cholesterol 136.8, Sodium 608.4, Carbohydrate 16.5, Fiber 1.8, Sugar 4.3, Protein 39.1

CHICKEN FRICASSEE (FRICASSEE DE POULET A L'ANCIENNE)

Chicken Fricassee (Fricassee de Poulet a L'Ancienne) image

Also see our step-by-step photo tutorial for making Chicken Fricassee. A fricassee is halfway between a saute and a stew. A true classic -- with as many variations as there are grandmothers in France -- it relies on humble ingredients and just a single pot. It's the original French comfort food: simmered chicken with hearty vegetables in a rich, silky sauce. And almost as satisfying as the dish itself is having our one-pot master recipe in your repertoire.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 1h15m

Number Of Ingredients 18

Ingredients

1 whole chicken (3 1/2 to 4 pounds), cut into 11 pieces (reserve back and wing tips for another use, such as stock)
Coarse salt and freshly ground pepper
3 tablespoons unsalted butter, softened, divided
1 tablespoon extra-virgin olive oil
1 small yellow onion, cut into 1/4-inch dice (1 cup)
1 carrot, cut into 1/4-inch dice (1/2 cup)
1 celery stalk, cut into 1/4-inch dice (1/3 cup)
8 ounces cremini mushrooms, trimmed and quartered
2 tablespoons all-purpose flour
2/3 cup dry white wine
4 cups chicken broth
2 sprigs fresh flat-leaf parsley
2 sprigs fresh thyme
1 bay leaf
2 large egg yolks, room temperature
1/4 cup heavy cream
2 to 3 tablespoons roughly chopped fresh tarragon leaves
2 tablespoons fresh lemon juice

Steps:

Brown ChickenSeason chicken on both sides with 1 tablespoon salt and 1/2 teaspoon pepper. Preheat a Dutch oven or other large heavy pot over medium-high heat. Add 2 tablespoons butter and the oil to pot. When butter melts and foam subsides, add half the chicken, skin side down, in a single layer; do not crowd pot. (If butter begins to blacken, lower heat.) Fry chicken, turning once, until golden brown on both sides, about 10 minutes total, and transfer to a plate. Repeat with remaining chicken.
Saute MirepoixReduce heat to medium, and add mirepoix (onion, carrot, and celery) to pot, scraping up any browned bits with a wooden spoon. Saute mirepoix, stirring occasionally, until soft and golden brown in places, 8 to 10 minutes.
Cook Mushrooms and FlourAdd mushrooms, and cook, stirring occasionally, until mushrooms darken, become glossy, and begin to release liquid, 4 to 5 minutes. Stir in flour, and cook until flour is absorbed by vegetables and is no longer visible, about 1 minute.
Pour in Wine and BrothAdd wine to pot, and bring to a boil, stirring until liquid just thickens, about 45 seconds. Add broth, and stir.
Simmer ChickenPlace chicken, skin side up, in a single layer on vegetables; pour juices that have accumulated on plate into pot. Tie parsley sprigs, thyme sprigs, and bay leaf together with kitchen twine; add to pot. Bring to a boil, then reduce to a simmer. Cover partially. Cook until internal temperature of thickest part of chicken registers 165 degrees, 25 to 30 minutes. Transfer chicken to a clean plate. Simmer liquid, uncovered, until reduced slightly, about 5 minutes. Discard herbs.
Make and Add LiaisonTo make the liaison (sauce thickener), whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour 1/2 cup cooking liquid, 1 tablespoon at a time, into liaison to temper it. Stir tempered liaison into pot.
Finish with Tarragon, Lemon, and ButterReturn chicken to pot. Add tarragon, lemon juice, and the remaining butter. Bring to a simmer, stir gently to combine, and serve.