Chicken Fricassee With Tarragon


by: I Can Cook That

Chicken Fricassee With Tarragon


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serves: 4

2 1/2 pounds chicken pieces

1/4 teaspoon salt

black pepper – to taste

2 tablespoons flour

1 tablespoon olive oil

1 cup shallots

1 cup wine, dry white

1 1/2 cups broth, chicken, less sodium

1 medium carrot – peeled and thinly sliced (about 1/3 cup)

1 pound mushrooms – wiped clean and halved or quartered

4 sprigs tarragon, fresh

4 teaspoons tarragon, fresh – chopped

1 tablespoon cornstarch

1 tablespoon water

1/4 cup reduced-fat sour cream

2 teaspoons Dijon mustard

Nutrition Facts
Chicken Fricassee With Tarragon

Servings Per Recipe: 4

Amount per Serving

Calories: 556

  • Total Fat: 19.4 g
  •     Saturated Fat: 5.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 749.3 mg
  • Sodium: 459.9 mg
  • Total Carbs: 27 g
  •     Dietary Fiber: 4.3 g
  •     Sugars: 5.6 g
  • Protein: 57.2 g

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1.  Season chicken with salt and pepper.

2.  Dredge in flour, shaking off the excess.

3.  Heat oil in a large deep skillet or Dutch oven. Add chicken; cook until browned, about 4 minutes per side. Transfer to a plate.

4.  Add shallots to the pan; cook, stirring, until fragrant, about 30 seconds.

5.  Add wine and scrape up any browned bits. Simmer until reduced slightly, about 3 minutes.

6.  Add broth; bring to a simmer. Return the chicken to the pan; add carrot, mushrooms and tarragon sprigs.

7.  Reduce heat to low, cover and simmer gently until the chicken is tender and no longer pink in the center, about 20 minutes.

8.  Transfer the chicken to a plate; cover with foil to keep warm. Discard tarragon sprigs. Increase heat to medium-high. Simmer the cooking liquid for 2 to 3 minutes to intensify flavor.

9.  Add cornstarch mixture and cook, stirring, until slightly thickened, about 2 minutes. Whisk in sour cream, mustard and chopped tarragon. Serve immediately.

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