Tarragon Chicken Fricassée
A classic French dish of chicken pieces braised in a rich, creamy sauce flavored with tarragon, shallots, and white wine. This elegant fricassée combines tender chicken with aromatic herbs for a comforting meal.
Ingredients
- •3½ pounds chicken pieces
- •¾ teaspoon salt
- •½ teaspoon black pepper
- •2 tablespoons vegetable oil
- •½ cup shallots
- •1 clove garlic
- •1 leaf bay leaf
- •½ cup dry white wine
- •1 cup heavy cream
- •½ cup reduced-sodium chicken broth
- •1½ tablespoons fresh tarragon
- •¼ teaspoon fresh lemon juice
Cooking Instructions
- 1.
Pat chicken dry and sprinkle all over with salt and pepper.
5 min
- 2.
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.
24 min
- 3.
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.
30 min
- 4.
Stir in lemon juice, remaining 1/2 tablespoon tarragon, and salt and pepper to taste. Discard bay leaf; pour sauce over chicken.
5 min
