Chicken Fricassee with Tarragon

Chicken Fricassee with Tarragon

4 Reviews
From: EatingWell Magazine, Spring 2004

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.

Ingredients 4 servings

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  • 2½ pounds bone-in chicken pieces, skin removed
  • ¼ teaspoon salt
  • 2 tablespoons all-purpose flour
  • 1 tablespoon extra-virgin olive oil
  • Freshly ground pepper, to taste
  • 1 cup dry white wine
  • 1½ cups reduced-sodium chicken broth
  • 1 medium carrot, peeled and thinly sliced
  • 1 pound button mushrooms, wiped clean and halved or quartered
  • 5 large shallots, finely chopped (about 1 cup)
  • 4 sprigs fresh tarragon, plus 4 teaspoons chopped (see Substitution Note)
  • 1 tablespoon cornstarch mixed with 1 tablespoon water
  • ¼ cup reduced-fat sour cream
  • 2 teaspoons Dijon mustard


  • Active

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  • Substitution Note: You can use 1½ teaspoons dried tarragon instead of fresh. Add it all at once in Step 3.

Nutrition information

  • Per serving: 189 calories; 6 g fat(2 g sat); 2 g fiber; 19 g carbohydrates; 7 g protein; 52 mcg folate; 6 mg cholesterol; 5 g sugars; 0 g added sugars; 3,093 IU vitamin A; 7 mg vitamin C; 49 mg calcium; 2 mg iron; 424 mg sodium; 696 mg potassium
  • Nutrition Bonus: Vitamin A (62% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 starch 6½ lean meat

Reviews 4

January 12, 2015
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By: EatingWell User
Basically good, but needed a few adjustments I used only chicken thighs, which tolerate the long cooking better. They took about 30 minutes to get done. At the end of the simmering time, when the chicken was removed, I brought the temperature up and reduced the liquid by half in about 10 minutes. I then added the cornstarch. Instead of low fat sour cream, I used 1/4 cup of crema (Mexican style sour cream). I know it has more calories and fat, but that is only 1 T per serving. I also added about 1/2 t more salt. I served it in deep plates (like shallow bowls) with crusty French bread. It was very good. Pros: Nice flavor from the shallots and tarragon Cons: too much liquid, not enough salt
March 02, 2014
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By: Jennifer26
This was so good. Although, I did use heavy cream instead of sour cream, and I forgot to throw in the chopped tarragon (too bad, because I love tarragon), but it was still delicious. The sauce didn't thicken much at all, and it would have been nice if it had been thicker. But, I liked the sauce so much that I stood there and at it with a spoon.
March 07, 2013
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By: Nikki Strandskov
Worth the time We get our chicken from a local organic farm, and the chicken breasts don't come skinned or cut up, and are quite large. So this took quite a bit longer than I thought it would. I also wonder if shallots have gotten bigger since three shallots made a cup of minced. Sauce was a bit thin but delicious. I will make it again. Pros: Delicious and didn't feel like diet food Cons: Took much longer than promised
August 02, 2010
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By: EatingWell User
This was awesome, a big hit for dinner and not overly heavy. To save time, I used boneless chicken breasts and thighs that were pre-trimmed. I added a bit more broth for the sauce and it turned out absolutely wonderful. Definitely is going in my recipe book and will be done over again, though I may make it a bit richer with more spices.
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