Chicken Fricassée with Tarragon
A classic French stew featuring tender chicken pieces and mushrooms in a creamy white sauce flavored with fresh tarragon. A comforting and elegant meal for two.
Prepare and brown chicken
Pat the chicken pieces dry with paper towels. Season them with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Dredge (coat thoroughly) each chicken piece in 1/4 cup all-purpose flour, shaking off any extra. In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil and 1 tablespoon unsalted butter over medium-high heat. Add the floured chicken pieces, skin-side down, and cook for 6-8 minutes until the skin is golden brown and crispy. Flip and cook for another 3-4 minutes to brown the other side. Remove chicken from the pot and set aside.
💡 Pro Tips:
- •Dredge means to coat thoroughly. Browning the chicken adds flavor and color to the dish.
- •Do not overcrowd the pot; cook in batches if needed.
Cook vegetables and deglaze
Reduce the heat to medium. Add the remaining 1 tablespoon olive oil and 1 tablespoon unsalted butter to the pot. Add the finely chopped 1/2 small onion or shallot and cook for 4-5 minutes, stirring occasionally, until translucent (you can see through it). Add the 2 cloves minced garlic and 1 cup quartered mushrooms. Cook for 5-7 minutes, stirring, until the mushrooms are softened and the garlic smells pleasant (fragrant). Pour in 1/2 cup dry white wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits (this is called deglazing). Let the wine simmer (cook gently just below boiling, with small bubbles) for 2-3 minutes until it has slightly reduced (cooked down and become thicker).
💡 Pro Tips:
- •Translucent means you can see through it, indicating it is soft.
- •Fragrant means it smells good and aromatic.
- •Deglazing adds rich flavor to the sauce.
- •Simmer means to cook gently just below boiling, with small bubbles.
- •Reduced means cooked down to be thicker and more flavorful.
Simmer chicken in sauce
Stir in 1 cup chicken broth, the remaining 1/4 teaspoon salt, and 1/8 teaspoon black pepper into the pot. Return the browned chicken pieces to the pot. Bring the liquid to a gentle simmer. Cover the pot, reduce the heat to low, and braise (cook slowly in liquid with a lid on) for 25-30 minutes, or until the chicken is very tender and cooked through. Stir occasionally to prevent sticking. Remove the bay leaf if you added one with the broth.
💡 Pro Tips:
- •Braising makes the chicken incredibly tender and juicy.
- •Low and slow cooking is key for this dish.
Finish with cream and tarragon
Once the chicken is tender, uncover the pot. Stir in 1/2 cup heavy cream and 2 tablespoons chopped fresh tarragon. Cook for 2-3 minutes, stirring, until the sauce is heated through and slightly thickened. Do not let it boil after adding the cream, as this can cause the dairy to separate.
💡 Pro Tips:
- •Adding cream at the end ensures a smooth sauce.
- •Do not boil after adding cream to prevent separation.
Serve
Taste and adjust salt or pepper if needed. Serve the Chicken Fricassée hot, garnished with extra fresh tarragon. It pairs wonderfully with rice, noodles, or crusty bread.
💡 Pro Tips:
- •Fresh tarragon provides a distinct, aromatic flavor.
- •Serve immediately to enjoy the creamy sauce and tender chicken.
- Large, heavy-bottomed pot or Dutch oven
- Spatula or wooden spoon
- Shallow plate (for flour)
- Measuring cups
- Measuring spoons
- Knife and cutting board
- 💡For a richer flavor, use bone-in, skin-on chicken pieces. The skin can be removed after cooking if desired.
- 💡Fresh tarragon is key to the authentic flavor of this dish; dried tarragon can be used in a pinch but in a smaller amount (1 teaspoon).
- 💡This dish pairs beautifully with a side of steamed green beans or asparagus.
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