Tarragon Chicken Fricassée

Tarragon Chicken Fricassée

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  • Prep Time


  • Total Time


  • Servings



  • 3½ to 4

    pounds chicken pieces with skin and bone

  • ¾

    teaspoon salt

  • ½

    teaspoon black pepper

  • 2

    tablespoons vegetable oil

  • ½

    cup finely chopped shallots

  • 1

    garlic clove, finely chopped

  • 1

    Turkish or ½ California bay leaf

  • ½

    cup dry white wine

  • 1

    cup heavy cream

  • ½

    cup reduced-sodium chicken broth

  • tablespoons finely chopped fresh tarragon

  • ¼

    teaspoon fresh lemon juice


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.


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