Tarragon Chicken Fricassee Recipe

Tarragon Chicken Fricassee Recipe

This a light creamy braise of tarragon flavoured chicken and vegetables. Chicken and tarragon are a match made in a heaven somewhere in France and a favourite combination of mine.

• 3 tablespoons extra virgin olive oil

• 1 teaspoon dried tarragon

• 2 cloves garlic, finely chopped

• 1 carrot, peeled and diced

• 1 stick celery, sliced

• 3 rashers rindless bacon, diced 2cm

• 250g button mushrooms, sliced

• 600g skinned and boned chicken thighs, each cut into 3 across the grain of the meat

• 125ml dry white wine

• 3 ½ cups vegetable stock

• 4 tablespoons cornflour mixed with 4 tablespoons water

• ½ cup cream

• ¼ cup coarsely chopped parsley

Heat the oil over moderate heat in a large, wide, deep pan and add the tarragon, garlic, onion, celery, carrot, bacon and mushrooms

Fry gently without browning for about 10 minutes until the onion is soft.

Add the chicken and mix well, cook until the meat has changed colour.

Add the wine and let it bubble for 30 seconds.

Add the stock, bring to the boil then turn down and simmer for 20 minutes.

Bring back to the boil then quickly stir in enough of the cornflour mixture so the fricassee thickens lightly.

Stir in the cream and bring back to the boil.

Taste and season with salt and pepper.

Add the parsley and remove from the heat.

Allow the fricassee to stand for 5 minutes so the meat absorbs the sauce.

Serves 4.