Tarragon Chicken Fricassée 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.

TARRAGON CHICKEN FRICASSEE

Steps:

• Roughly chop half tarragon leaves; set aside. Put 3tbsp flour into a large mixing bowl; season well. Toss chicken breasts in this flour to coat. Heat half oil in a large wide pan. Gently fry half the chicken on each side until golden. Lift out with tongs; set aside on plate. Repeat with rest of oil and chicken.
• Add butter, leeks and garlic to empty pan; fry for 2min until just softened. Add the other 1tbsp flour, scraping at cooked-on bits in base of pan; cook for 1min. Remove from heat, pour in vermouth or wine; stir until creamy. Pour in stock; return to heat. Cook, stirring, for 5-10min until reduced slightly.
• Return chicken to pan and add chopped tarragon. Simmer on lowest heat, stirring from time to time, for 15-20min or until the chicken is cooked through.
• Transfer to a warm serving dish and scatter over the remaining fresh tarragon just before serving. Like this? You'll love... Chicken tarragon sweet potatoes Best chicken recipes Slow cooker whole roast chicken Slow cooker chicken casserole Slow cooker chicken fajitas The best slow cooker recipes