74min 4 ppl
Tarragon Chicken Fricassée
82 minutes
4 people
Hardover 60 min or 12+ steps
82 min · 12 steps
Hard: over 60 min or 12+ steps
680 kcalper person
Protein 52g
Carbs 8g
Fats 44g
About this dish
Chicken pieces are seared until deeply golden before braising in a velvety white wine and crème fraîche sauce — a step many recipes skip — then finished with a double hit of tarragon: dried into the braise and fresh stirred in at the end.
Allergy Info
Dairy, Gluten, Celery, Sulphites, Mustard
Diet Info
Meat
Ingredients
Fresh Produce
- Shallotsfinely sliced2 medium
- Garlic clovesfinely sliced3 cloves
- Fresh thyme2 sprigs
- Fresh tarragon leavesroughly chopped20 g
- Fresh lemon juice1 tbsp
Meat & Poultry
- Whole chicken, jointed into 8 pieces (or bone-in, skin-on thighs and drumsticks)1.6 kg
Dairy & Eggs
- Unsalted butter30 g
- Crème fraîche (full-fat)200 ml
Tins & Jars
- Chicken stockgood-quality300 ml
Dried Goods
- Cornflourmixed with 2 tbsp cold water1 tbsp
Spices & Seasonings
- Fine sea salt1.5 tsp
- Black pepperfreshly ground0.75 tsp
- Dried tarragon1 tsp
- Bay leaf1 leaf
Oils & Condiments
- Neutral oilsuch as sunflower2 tbsp
- Dry white wine (Muscadet or white Burgundy)200 ml
- Dijon mustard2 tsp
Utensils
- Dutch Oven
- Meat thermometer
- Wooden spoon
- Whisk
Method
1
Pat the chicken pieces completely dry with kitchen paper. Season all surfaces generously with the salt and pepper.
Approx. 10 minutes
2
Heat the oil in a large, wide Dutch oven or heavy-bottomed sauté pan over medium-high heat until shimmering. Add the chicken pieces skin-side down in a single layer, working in batches to avoid crowding, and sear for 6–8 minutes until the skin is a deep, mahogany gold and releases cleanly from the pan.
Approx. 7 minutes
3
Flip the chicken and sear the underside for 3 minutes until lightly browned, then transfer all pieces to a plate and set aside.
Approx. 3 minutes
4
Reduce the heat to medium. Discard all but 1 tbsp of fat from the pan, then add the butter. Once foaming, add the shallots and cook for 4–5 minutes, stirring often, until softened and translucent.
Approx. 5 minutes
5
Add the garlic and cook for 1 minute until fragrant.
Approx. 1 minute
6
Pour in the white wine and scrape up every browned bit from the base of the pan with a wooden spoon. Simmer for 3–4 minutes until the wine is reduced by half and the sharp alcohol smell has mellowed.
Approx. 4 minutes
7
Add the chicken stock, dried tarragon, thyme sprigs, and bay leaf, then nestle the chicken pieces back into the pan skin-side up, ensuring the skin sits above the braising liquid.
Approx. 10 minutes
8
Reduce the heat to low, cover with a lid slightly ajar, and braise for 25 minutes until both the breasts and the thighs read 74°C on an instant-read meat thermometer.
Approx. 25 minutes
9
Transfer the cooked chicken to a warm plate and loosely tent with foil. Remove and discard the thyme sprigs and bay leaf.
Approx. 2 minutes
10
Increase the heat to medium and whisk the crème fraîche and Dijon mustard into the braising liquid until smooth.
Approx. 10 minutes
11
Stir the cornflour slurry into the sauce and cook for 2–3 minutes, stirring constantly, until the sauce is glossy and coats the back of a spoon.
Approx. 3 minutes
12
Remove the pan from the heat. Stir in the fresh tarragon and lemon juice, then return the chicken to the sauce, turning each piece to coat. Taste and adjust the seasoning before serving.
Approx. 2 minutes
