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Fricassee of Chicken with Tarragon

Page history last edited by maia 15 years, 3 months ago

Fricassee of Chicken with Tarragon




  • 1 3 1/2 lb chicken, cut into serving pieces
  • salt & pepper
  • 3 tbs butter
  • 2 tbs flour
  • 1/3 cup finely chopped onion
  • 1 clove garlic, minced
  • 5 sprigs fresh tarragon with leaves & stems
  • 1 carrot, peeled, quartered, and cut into 1" lengths
  • 1/4 lb mushrooms
  • 1 cup heavy cream
  • 1 tbs finely chopped fresh tarragon


Sprinkle the chicken all over with salt and pepper. Heat butter in heavy skillet large enough to hold the chicken in one layer. Cook the chicken pieces, turning occasionally, without browning. After about 5 minutes, add the onions, garlic, and tarragon sprigs. Sprinkle with flour, stirring to distribute flour evenly. Add the water, mushrooms, and carrots. Cover and cook for about 15-20 minutes. Remove the chicken pieces to a serving dish and keep warm. Remove the tarragon sprigs. Let the sauce cook down, stirring often, about 5 minutes. Add the cream, salt and pepper to taste. Simmer about 3 minutes. Stir in the chopped tarragon and serve with rice.


Serves 4.


From a very old NY Times 60-Minute Gourmet, by Pierre Franey.

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