Best Tarragon Chicken Fricassée Recipes

Tarragon Chicken Fricassée image

Yield Makes 4 servings

Number Of Ingredients 12

3 1/2 to 4 pounds chicken pieces with skin and bone
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1/2 cup finely chopped shallots
1 garlic clove, finely chopped
1 Turkish or 1/2 California bay leaf
1/2 cup dry white wine
1 cup heavy cream
1/2 cup reduced-sodium chicken broth
1 1/2 tablespoons finely chopped fresh tarragon
1/4 teaspoon fresh lemon juice

Steps:

Pat chicken dry and sprinkle all over with salt and pepper.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken in 2 batches, skin side down first, turning over once, until browned, 10 to 12 minutes total per batch. Transfer to a plate.
Pour off all but 2 tablespoons oil from skillet, then cook shallots, garlic, and bay leaf over moderate heat, stirring occasionally, until shallots are softened, about 2 minutes. Add wine and bring to a boil. Stir in cream, broth, and 1 tablespoon tarragon, then add chicken, skin side up, and simmer, covered, until just cooked through, 20 to 25 minutes. Transfer chicken with tongs to a platter and keep warm, loosely covered. If necessary, boil sauce until thickened slightly.
Stir in lemon juice, remaining 1/2 tablespoon tarragon, and salt and pepper to taste. Discard bay leaf; pour sauce over chicken.

Chicken Fricassee With Tarragon image

Provided by MyCookiesCrumble

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

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.