Chicken Fricassee With Tarragon Food

TARRAGON CHICKEN FRICASSéE

Steps:

• 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 tablespoon tarragon, and salt and pepper to taste. Discard bay leaf; pour sauce over chicken.

CHICKEN FRICASSEE WITH TARRAGON

Steps:

• 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, and cook until browned, about 4 minutes per side. Transfer to a plate.
• 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.
• Add broth, and 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.
• Transfer the chicken to a plate, and cover with foil to keep warm. Discard tarragon sprigs.
• Increase heat to medium-high. Simmer the cooking liquid for 2-3 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.

CHICKEN AND CARROT FRICASSEE

Steps:

• Bring 1/2 cup of water to a boil and add the mushrooms.
• Simmer until mushrooms are cooked through.
• Drain and set aside. You can use the mushroom liquid in place of part of the broth if you wish.
• Melt butter in a large saute pan.
• Add carrots and cook on medium heat for 5 minutes, stirring.
• Sprinkle flour over carrots.
• Cook for another 2 minutes, stirring.
• Stir in broth and bring to a simmer.
• Place chicken breasts on top of carrots and sprinkle with salt, pepper and tarragon.
• Cover and simmer for 10 minutes.
• Using a slotted spoon, remove chicken and carrots to a heated plate.
• Add vermouth to pan broth and boil to reduce slightly.
• Add cream and boil again until slightly thickened.
• Add lemon juice and additional salt and pepper, if desired.
• Return chicken and carrots to pan and stir in mushrooms.
• Stir to coat all with sauce and heat until chicken is cooked through and hot.