Chicken Fricassee with Tarragon and White Wine
80% автентично · French-inspired
A flavorful variation of chicken fricassee, enhanced with the aromatic notes of fresh tarragon and a splash of dry white wine, offering a slightly more complex flavor profile.
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Съставки
- Chicken breasts, cut into chunks1.5 lbs
- Olive oil2 tbsp
- Butter2 tbsp
- Shallots, finely chopped2
- Garlic, minced2 cloves
- Dry white wine1/2 cup
- Chicken broth1.5 cups
- Heavy cream3/4 cup
- Fresh tarragon, chopped2 tbsp
- Lemon zest1 tsp
- Saltto taste
- Black pepperto taste
Стъпки
- 1
Season chicken chunks with salt and pepper.
- 2
Heat olive oil and butter in a large pot or Dutch oven over medium-high heat. Brown chicken chunks on all sides. Remove chicken and set aside.
- 3
Add shallots to the pot and cook until softened, about 4 minutes.
- 4
Add minced garlic and cook until fragrant, about 1 minute.
- 5
Pour in white wine and scrape up any browned bits from the bottom of the pot. Let it simmer and reduce by half, about 3-5 minutes.
- 6
Add chicken broth and bring to a simmer.
- 7
Return chicken to the pot. Reduce heat to low, cover, and simmer for 20-25 minutes, or until chicken is cooked through.
- 8
Stir in heavy cream and chopped tarragon. Simmer gently for 5 minutes until sauce slightly thickens. Do not boil.
- 9
Stir in lemon zest. Season with salt and pepper to taste.
- 10
Serve hot, garnished with extra tarragon.
