Tarragon Chicken Fricassée Recipes

Steps:

• Season the chicken generously with salt and pepper. Let stand for 30 minutes to 1 hour at room temperature.
• Heat the oven to 400°F. Put an enameled cast-iron Dutch oven over medium heat. Add the butter and shallots and cook, stirring, until softened and lightly browned, about 5 minutes. Add the garlic and chopped tarragon and cook for 1 minute (be careful not to let the garlic brown). Arrange the chicken thighs in the pot in one layer, add the broth and wine, and bring to a simmer.
• Put the lid on and place the pot on the middle shelf of the oven. Bake for 15 minutes, then lower the heat to 350°F and continue baking for 45 minutes, or until the thighs are tender. Put the thighs on a platter, cover loosely, and keep warm.
• Strain the pan juices through a fine sieve into a saucepan and spoon off any rising fat. Place the pan over medium-high heat, add the crème fraîche and lemon zest, and simmer until the sauce is slightly thickened, about 5 minutes. Taste and adjust the seasoning.
• Spoon the sauce over the chicken, garnish with tarragon leaves, and serve.

Steps:

• Butterfly chicken by placing it breast-side down and, using kitchen shears, cutting along both sides of backbone and through small rib bones. Discard backbone, and place chicken in a large plastic bag with zipper. Add 1/2 cup tarragon, the lemon juice and zest, and olive oil. Expel as much air as possible from bag, and make sure marinade coats chicken. Refrigerate for at least 1/2 hour and up to 24 hours.
• Heat oven to 450 degrees. Place chicken in a roasting pan, spread flat, breast side up. Roast until skin is crisp and golden, 35 to 45 minutes.
• Sprinkle with salt to taste, and cut into 8 serving pieces. Transfer to a platter, and garnish with remaining tarragon. Serve, if desired, with salad and roasted potatoes.

Steps:

• Season chicken with salt and pepper.
• Dredge in flour, shaking off the excess.
• Heat oil in a large deep skillet or Dutch oven.
• Add chicken, and cook until browned, about 4 minutes per side. Transfer to a plate.
• Add shallots to the pan. Cook, stirring, until fragrant, about 30 seconds.
• Add wine and scrape up any browned bits. Simmer until reduced slightly, about 3 minutes.
• Add broth, and bring to a simmer.
• Return the chicken to the pan.
• Add carrot, mushrooms and tarragon sprigs. Reduce heat to low, cover, and simmer gently until the chicken is tender and no longer pink in the center, about 20 minutes.
• Transfer the chicken to a plate, and cover with foil to keep warm. Discard tarragon sprigs.
• Increase heat to medium-high. Simmer the cooking liquid for 2-3 minutes to intensify flavor.
• Add cornstarch mixture and cook, stirring, until slightly thickened, about 2 minutes.
• Whisk in sour cream, mustard, and chopped tarragon.
• Serve immediately.