Chicken Fricassee
Tender Chicken Thighs in a Creamy Sauce
Chicken Fricassee is a wonderful recipe to serve your family. The flavors of tarragon, bay leaves and white wine combine with the chicken to produce a great tasting meal.
If you are not fond of tarragon, you could always substitute with some fresh rosemary. One time, I used fresh basil because that is all I had and it turned out nicely.
Where Are The Brown Bits?
Every once in a while I have a cooking revelation. I use non-stick pans whenever possible because they are easier to clean. However, when a recipe called for scraping up the brown bits left over from browning chicken, (as this one does)
I never seemed to have any.
So I eventually called a friend of mine who happens to be a chef and told him of the absence of brown bits in my pan. He said that I should use a stainless steel pan in order to get those yummy bits and that the non-stick pans I was using don't produce much if any at all.
So, lesson learned. I now use a stainless steel pan just for browning chicken and get to enjoy the extra flavor those crispy brown bits give to the sauce.
Chicken Fricassee Recipe
Prep Time: 15 min
Cook Time: 45 min
Ingredients:
- 8 boneless and skinless chicken thighs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Flour
- 3 cups chicken broth
- 2 cups carrots sliced about 1/4 inch thick
- 2 bay leaves
- 1 tablespoon olive oil
- 1/2 cup dry white wine
- 1/2 cup sour cream
- 1/2 bunch chopped fresh tarragon
Preparation:
- Heat oven to 250 degrees F to warm oven
- In a saucepan, combine carrots and chicken broth.
- Add bay leaves.
- Bring this to a boil and cook until carrots are just about tender, 18-20 minutes.
- When carrots are ready, remove to a bowl and reserve the broth.
- While the carrots are cooking, season the chicken thighs with salt and pepper.
- Coat chicken pieces very lightly with flour.
- In a large skillet, heat oil over medium high heat.
- Add chicken and sauté until brown, cooking about 4-5 minutes per side.
- Place chicken on an oven-safe dish and place in warm oven.
- Add the wine to the skillet, scraping up any brown bits on bottom of pan left over from cooking the chicken.
- Add reserved broth from cooking carrots and bring to a boil, let reduce until liquid measures about 3/4 cup, around 12 minutes.
- Add sour cream to pan, bring to a boil and reduce slightly.
- The sauce should measure about one cup.
- Add the cooked carrots and chopped tarragon and stir.
- Take chicken out of the oven and return to pan, turning to coat in sauce.
- Remove to serving platter and pour any remaining sauce over chicken
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