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Chicken Fricassee with Tarragon
Victoria Abbott Riccardi
“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.”
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
1Season 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.
2Add 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.
3Add 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.
4Transfer 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.