Tarragon Chicken Fricassée |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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. Ingredients:
3 1/2 to 4 pounds chicken pieces with skin and bone |
3/4 teaspoon salt |
1/2 teaspoon black pepper |
2 tablespoons vegetable oil |
1/2 cup finely chopped shallots |
1 garlic clove, finely chopped |
1 turkish or 1/2 california bay leaf |
1/2 cup dry white wine |
1 cup heavy cream |
1/2 cup reduced-sodium chicken broth |
1 1/2 tablespoons finely chopped fresh tarragon |
1/4 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.
4. 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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