Advertisement

Chicken Fricassee with Tarragon

Spring 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 4.6 (11 votes)

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.



READER'S COMMENT:
"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...
Chicken Fricassee with Tarragon

Makes: 4 servings

Active Time:

Total Time:

Ingredients

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

Preparation

  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.

Tips & Notes

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

Nutrition

Per serving: 404 calories; 10 g fat (3 g sat, 5 g mono); 138 mg cholesterol; 20 g carbohydrates; 0 g added sugars; 48 g protein; 1 g fiber; 551 mg sodium; 1198 mg potassium.

Nutrition Bonus: Selenium (60% daily value), Vitamin A (50% dv).

Carbohydrate Servings: 1

Exchanges: 1 starch, 61/2 lean meat


More From EatingWell

Recipe Categories

Type of Dish
Main dish, poultry
Ease of Preparation
Moderate
Ethnic/Regional
French
Total Time
1 hour or less
Servings
4
Main Ingredient
Chicken
Preparation/ Technique
Braise/Stew
Saute
Meal/Course
Dinner

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner