Fricassée of Chicken with Tarragon
A classic French dish with a creamy white wine and tarragon sauce, perfect for an elegant yet comforting meal.
Print
Pin
Servings: 4 Servings
Calories: 325kcal
Cost: £10
Ingredients
- 1 each Whole Chicken Jointed Into 8 Pieces (Or 4 Chicken Thighs & 4 Drumsticks)
- 2 Tbsp Unsalted Butter
- 1 Tbsp Olive Oil
- 1 each Small Onion Finely Diced
- 2 Cloves Garlic Minced
- 250 g Button Mushrooms Halved
- 150 ml Dry White Wine
- 250 ml Chicken Stock
- 200 ml Double Cream
- 1 Tbsp Dijon Mustard
- 2 each Sprigs Fresh Tarragon Leaves Finely Chopped (Plus Extra for Garnish)
- Salt & Freshly Ground Black Pepper to taste
- Juice of ½ a Lemon
Instructions
- Brown the chicken: In a large, heavy-based pan, heat the butter and olive oil over medium heat. Season the chicken with salt and pepper, then sear the pieces until golden brown on all sides. Remove and set aside.
- Sauté the aromatics: In the same pan, add the diced onion and garlic. Sauté gently until softened but not coloured. Add the mushrooms and cook for another 2 minutes.
- Deglaze & simmer: Pour in the white wine, scraping up any browned bits. Let it reduce slightly, then add the chicken stock. Return the chicken to the pan, cover, and let it simmer gently for 30–35 minutes until tender.
- Finish the sauce: Stir in the Dijon mustard, double cream, and chopped tarragon. Simmer for 5 minutes until the sauce thickens slightly. Adjust seasoning with salt, pepper, and a squeeze of lemon juice.
- Serve: Garnish with extra tarragon and serve with buttered new potatoes, rice, or crusty bread.
Nutrition
Calories: 325kcal | Carbohydrates: 7g | Protein: 5g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 74mg | Sodium: 152mg | Potassium: 354mg | Fiber: 1g | Sugar: 4g | Vitamin A: 919IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg