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Chicken Fricassee with Tarragon

  • 30 m
  • 50 m
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


  • 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.
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