Tarragon Chicken Fricasee

Long on flavor and short on time, this classic French dish makes a smart weeknight dinner. Bright with tarragon, it's a great way to welcome spring

Yield:
Serves 8
Category:
Chicken & Other Birds
Cuisine:
French

INGREDIENTS:

  • 2 lb chicken breast and thigh pieces
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/2 cup finely chopped shallots
  • 1 garlic clove, finely chopped
  • 1 bay leaf, fresh preferred
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 1/2 tablespoons finely chopped fresh tarragon
  • 1/2 teaspoon fresh lemon juice

DIRECTIONS:

  1. Pat chicken dry and sprinkle all over with salt and pepper.
  2. 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.
  3. 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. Makes 4 servings.

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