Comfort Food Recipe Tarragon Chicken Fricassée
Ashley Tinker · Main Course · Poultry · Provencal Recipes · TasteChicken Fricassée is my winter go-to when I want something comforting and delicious. The tarragon and chicken compliment each other so well in this rich delicious sauce.
A fricassée is a dish of stewed or fried pieces of meat served in a thick white sauce.
Tarragon Chicken Fricassée
A traditional chicken Fricassée flavoured with a Tarragon, mustard and veggie cream sauce.
Ingredients
- 200 gr smoked bacon or lardons/pancetta
- 1 free-range chicken cut into 6 pieces**
- 3 leeks green tops removed, sliced
- 3 carrots large, diced
- 2 shallot(s) sliced
- 250 gr button mushrooms or baby bella mushrooms, diced
- 1 tbsp flour
- 1 bunch tarragon chopped finely with stems removed
- 1 bay leaf
- 2 sprigs lemon thyme
- 300 ml dry cider or dry white wine
- 300 ml chicken stock
- 2 tbsp crème fraîche or sour cream
- 1 tbsp hot Dijon mustard or more if you like your mustard like me
- zest of one lemon
- parsley chopped finely, for garnish
Instructions
- ** NOTE - Fermier chicken in France-tasty! Ask your butcher to cut the chicken in to 6 for you. Or you can use de-boned chicken breasts and thighs instead of a whole chicken if you choose not to deal with the bones while eating. However, the recipe is more flavourful with a whole chicken.
- Prepare all your veggies so they’re ready to go.
- Place a large knob of butter into a heavy bottomed pan on medium-high heat.
- Brown the chicken pieces all over.
- Remove from the heat.
- Lower the heat to medium.
- Place bacon, leeks, shallots and carrots into the pan.
- Soften for 5 minutes, stirring often.
- Add the flour, cook for another minute.
- De-glaze with the cider, cook for another minute.
- Add the bay leaf, thyme, tarragon, stock, and chicken to the pot.
- The chicken should be covered in liquid.
- Add more stock if necessary.
- Cover and cook on a low simmer for 35 minutes.
- Add the chopped mushrooms.
- Remove the lid from the pan if the sauce needs thickening.
- Add the mustard and cream.
- Stir well.
- Cook for another 15 minutes.
- The chicken should be falling off the bone.
- Season with salt and pepper to your taste.
- Add the lemon zest and parsley.
- Serve with steamed rice, fresh baguette or potatoes and a cold glass of white wine.
- Yum.
Tried this recipe?Let us know how it was!
From Nice: Full-Day 4x4 Alpine Escape with Local Food & Wine Tastings
Hop aboard a premium 4x4 Ford Raptor and venture far from the bustle of the French Riviera into the hidden mountain landscapes of Nice. This exclusive experience takes you off the beaten path to explore the soul of alpine Provence, where perched villages, wild valleys, and enduring local traditions await.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Discovering that Marseille is for FoodiesRelated Provence Articles
Delicious Paella Recipe Served With a Rosé from Bandol in Provence
August 30, 2024
Playing around with this recipe for paella (Arroz con Pollo) took me years to perfect. Paella is a Spanish dish from the Valencian Community but is often found in Provencal markets. The exact ingredients are up to the chef, but this version was inspired by Jacques Pépin’s Arroz con Pollo, and his recipe called for …
A French Classic Chicken Recipe Poulet au Vinaigre
September 21, 2022
Poulet au Vinaigre, or chicken in vinegar, is a classic French preparation that you will find braising in homes as readily in restaurants. At the onset, it sounds kind of overpowering and maybe even unappetizing. Chicken in vinegar? Rarely do we think of vinegar as an ingredient other than maybe used lightly in a vinaigrette. …
Roast Chicken Provencal Style with Local Lemons from Menton
August 6, 2018
There is nothing better than the tantalising aroma of roast chicken, well except for chocolate cake. As for savoury dishes, roast chicken is a winner for a family, it requires very little supervision, there are often leftovers for sandwiches and bones for soup or stock. The credit for this recipe goes to Denise, my belle mere, she uses local, seasonal and when practical organic products for her creations. Enjoy Denise’s Poulet Provençal au citron de Menton, it's a simple roast chicken dish with local lemons.…
An Easy Dish Classic Chicken Provencal
October 4, 2021
When fall brings cooler air, you’ll want to warm up your tastebuds with delicious home-cooked meals that are sure to impress. This Chicken Provencal is a classic chicken dish that combines typical fall flavours like rosemary and thyme with Mirabeau Classic Rosé, which adds just the right je ne sais quoi to impress your guests. This …
No Comment