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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.
- By: Victoria Abbott Riccardi EatingWell Recipe Contributor
Ingredients 4 servings
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Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 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
Preparation
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Active
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Ready In
- 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.
- Substitution Note: You can use 1½ teaspoons dried tarragon instead of fresh. Add it all at once in Step 3.
- 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: 1½
- Exchanges: 1 starch 6½ lean meat
Reviews 4
January 12, 2015
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
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
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
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.
