Chicken Fricassee with Tarragon

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

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.

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