Tarragon Chicken Fricassée
Tarragon Chicken Fricassée is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Pat chicken dry and sprinkle all over with salt and pepper.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPat 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 tablespoon tarragon, and salt and pepper to taste.
Discard bay leaf; pour sauce over chicken.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.