Serves 12
60 min
Tarragon Chicken Fricassee
Recipe GLPR21636cca6448a4
A classic French-inspired chicken dish where tender pieces of chicken are gently braised in a silky cream sauce infused with fresh tarragon, white wine, and chicken stock. The sauce is enriched with egg yolks and heavy cream, creating an elegant and comforting main course.
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Ingredients
3 tablespoons Unsalted butter
Whole chicken, cut into 10 pieces and patted dry
½ cup All-purpose flour
1 Onion, thinly sliced
½ cup White wine or champagne
2 cups Chicken stock
4½ Fresh tarragon sprigs
2 Egg yolks
½ cup Heavy cream
1 tablespoon Fresh tarragon, minced
½ squeezed from half a lemon Lemon juice
Kosher salt
Freshly ground black pepper
Directions
Pat the chicken pieces dry with paper towels to remove excess moisture.
Season the flour with kosher salt and freshly ground black pepper in a shallow dish. Coat each chicken piece evenly with the seasoned flour, shaking off any excess.
Heat 1.5 tablespoons of unsalted butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat until foaming.
Working in batches to avoid crowding, brown the chicken pieces on both sides until golden, approximately 5–7 minutes per side. Transfer browned chicken to a plate and set aside.
Reduce heat to medium and add the remaining 1.5 tablespoons of butter to the pot. Add the thinly sliced onion and sauté until softened and lightly golden, about 5 minutes.
Pour in the white wine or champagne, scraping up any browned bits from the bottom of the pot with a wooden spoon. Allow the wine to reduce by half, approximately 2–3 minutes.
Return the browned chicken pieces to the pot and pour in the chicken stock. Add the fresh tarragon sprigs and bring the liquid to a gentle simmer.
Cover the pot and simmer gently until the chicken reaches an internal temperature of 165°F, approximately 30–40 minutes.
While the chicken simmers, whisk together the egg yolks and heavy cream in a small bowl until well combined.
Once the chicken is fully cooked, remove the pot from heat and allow it to cool slightly. Remove and discard the tarragon sprigs.
Slowly temper the egg yolk and cream mixture by whisking in a few tablespoons of the hot cooking liquid from the pot, then pour the mixture back into the pot while stirring gently to create a silky sauce.
Stir in the minced fresh tarragon and lemon juice. Season with additional kosher salt and freshly ground black pepper to taste.
Gently warm the sauce over low heat, stirring occasionally, until it reaches the desired consistency. Ensure the sauce does not boil, which would curdle the eggs. The sauce should reach a minimum internal temperature of 165°F.
Divide the chicken and sauce among serving plates and serve immediately.
