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.
Yield: 4 servings
Active Time: 30
Total Time: 50
- 2 1/2 pounds bone-in chicken pieces, skin removed
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 2 tablespoons all-purpose flour
- 1 tablespoon extra-virgin olive oil
- 5 large shallots, finely chopped (about 1 cup)
- 1 cup dry white wine
- 1 1/2 cups reduced-sodium chicken broth
- 1 medium carrot, peeled and thinly sliced
- 1 pound button mushrooms, wiped clean and halved or quartered
- 4 sprigs fresh tarragon, plus 4 teaspoons chopped (see Substitution Note)
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 1/4 cup reduced-fat sour cream
- 2 teaspoons Dijon mustard
- 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.
- 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; 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; 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. Add cornstarch mixture and cook, stirring, until slightly thickened, about 2 minutes. Whisk in sour cream, mustard and chopped tarragon. Serve immediately.
Tips & Notes
- Substitution Note: You can use 1 1/2 teaspoons dried tarragon instead of fresh. Add it all at once in Step 3.
Nutrition Bonus: Selenium (60% daily value), Vitamin A (50% dv).
1 Carbohydrate Serving
Exchanges: 1 starch, 61/2 lean meat