Tarragon Chicken Fricassée

Ingredients for Tarragon Chicken Fricassée

• 3 1/2 to 1.8kg chicken pieces with skin and bone

• 3/4 teaspoons salt

• 1/2 teaspoons black pepper

• 2 tablespoons vegetable oil

• 120ml finely chopped shallots

• 1 garlic clove, finely chopped

• 1 Turkish or 1/2 California bay leaf

• 120ml dry white wine

• 240ml double cream

• 120ml reduced-sodium chicken broth

• 1 1/2 tablespoons finely chopped fresh tarragon

• 1/4 teaspoons fresh lemon juice

How to make Tarragon Chicken Fricassée

Pat chicken dry and sprinkle all over with salt and pepper.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken in 2 batches, skin side down first, turning over once, until browned, 10 to 12 minutes total per batch. Transfer to a plate.

Pour off all but 2 tablespoons oil from skillet, then cook shallots, garlic, and bay leaf over moderate heat, stirring occasionally, until shallots are softened, about 2 minutes. Add wine and bring to a boil. Stir in cream, broth, and 1 tablespoon tarragon, then add chicken, skin side up, and simmer, covered, until just cooked through, 20 to 25 minutes. Transfer chicken with tongs to a platter and keep warm, loosely covered. If necessary, boil sauce until thickened slightly.

Stir in lemon juice, remaining 1/2 tablespoons tarragon, and salt and pepper to taste. Discard bay leaf; pour sauce over chicken.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.