Fricassee is a classic French stew of chicken and vegetables, cooked in white wine and finished with a touch of cream. The light tarragon-infused sauce begs to be sopped up with crusty bread.
• 2 1/2 lb. bone-in chicken pieces, skin removed
• 1/4 tsp. salt
• Freshly ground pepper to taste
• 2 Tbsp. all-purpose flour
• 1 Tbsp. extra-virgin olive oil
• 5 large shallots, finely chopped (about 1 cup)
• 1 cup dry white wine
• 1 1/2 cup reduced-sodium chicken broth
• 1 medium carrot , peeled and thinly sliced
• 1 lb. button mushrooms, wiped clean and halved or quartered
• 4 sprig fresh tarragon plus 4 teaspoons chopped (see Substitution Note)
• 1 Tbsp. cornstarch mixed with 1 tablespoon water
• 1/4 cup reduced-fat sour cream
• 2 tsp. Dijon mustard
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; 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; 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; 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. Add cornstarch mixture and cook, stirring, until slightly thickened, about 2 minutes. Whisk in sour cream, mustard and chopped tarragon. Serve immediately.
Substitution Note: You can use 1 1/2 teaspoons dried tarragon instead of fresh. Add it all at once in Step 3.