Chicken Fricassee With Wine and Tarragon
Ingredients
Directions
Ingredients
2 lb
bone-in chicken thighs
Jump
0
salt
Jump
0
freshly ground black pepper
Jump
2 tbsp
olive oil
Jump
1.5 c
pearl or cipollini onions, peeled (frozen are fine)
Jump
0.75 c
dry white wine
Jump
0.25 c
chopped fresh tarragon leaves
Jump
2 tbsp
chopped fresh tarragon leaves
Jump
1 c
low-sodium chicken broth
Jump
1 tbsp
all-purpose flour
Jump
1 tbsp
cold unsalted butter
Jump
Chicken Fricassee With Wine and Tarragon

Just a few simple ingredients combine to make this amazing dish. Richly browned chicken pairs with a light, tangy wine sauce that lets the delicate flavor of tarragon shine through.

4 servings

  1. Season the chicken with salt and pepper. Heat the oil in a large skillet with a lid (you’ll need it later) over medium-high heat. Place the thighs skin side down in the pan. Wait until the chicken is richly browned on that side, then flip it and cook about 3 minutes or until browned on the other side. Remove the chicken to a plate.
  2. Add the onions to the oil in the pan and sauté until caramel brown, 5 to 10 minutes. Remove with a slotted spoon to the plate with the chicken.
  3. Add the wine to the pan and stir 1 minute, scraping up any browned bits. Stir in 1/4 cup of the tarragon. Return the onions and chicken, skin side up, to the pan, along with any accumulated juices. Pour the broth around the chicken. Bring to a boil, reduce the heat, and simmer, covered, 25 minutes or until the chicken is cooked through.
  4. Remove the chicken and onions to a platter, and tent with foil to keep warm. Whisk the flour into a few tablespoons of cold water, and then whisk it into the sauce in the pan. Raise the heat and simmer, stirring, until thickened. Remove from the heat and swirl in the cold butter. Season with salt, if needed. Serve the sauce with the chicken and onions, sprinkled with the remaining 2 tablespoons of tarragon.

Recipe by Tara Tuckwiller