Ashley Tinker Main Course Poultry Provencal Recipes Taste: Food & Drink

Comfort Food Recipe Tarragon Chicken Fricassée

Name: Tarragon Chicken Fricassée
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 200 gr smoked bacon lardons/pancetta; 1 free-range chicken cut into 6 pieces**; 3 Leeks (green tops removed, sliced); 3 Large carrots (diced); 2 Shallots (sliced); 250 gr button mushrooms / baby bella mushrooms (diced); 1 tbsp Flour; 1 bunch of tarragon (chopped finely with stems removed); 1 Bay Leaf; 2 sprigs of lemon thyme; 300 ml dry cider (or dry white wine); 300 ml Chicken stock; 2 tbsp crème fraiche/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)

Ashley Tinker — March 16, 2018

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Chicken 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.

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Prep Time 15 mins

Cook Time 1 hr

Total Time 1 hr 15 mins

Course Main Dish

Cuisine French

Servings people

Ingredients

200 gr smoked bacon lardons/pancetta
1 free-range chicken cut into 6 pieces**
3 Leeks green tops removed, sliced
3 Large carrots diced
2 Shallots sliced
250 gr button mushrooms / baby bella mushrooms diced
1 tbsp Flour
1 bunch of tarragon chopped finely with stems removed
1 Bay Leaf
2 sprigs of lemon thyme
300 ml dry cider or dry white wine
300 ml Chicken stock
2 tbsp crème fraiche/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.

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Tags:Chicken,Tarragon

Ashley Tinker

Ashley was born and raised in Montréal, Canada. She has always been drawn to the history, way of life and beauty of Europe. Her feelings for Europe were reconfirmed while studying art in Florence, Italy. Ashley says that stone buildings, colourful shutters and terra cotta tile rooftops fill her dreams and now her days.

Ashley moved to Provence in 2014 with her partner Robin (he also shares her Francophile passions). They are in search of the French joie de vivre, which they find at every turn in the local markets and natural beauty of Provence. This couple are indulging in local olives and wine as the Provencal sunshine changes craggy rocks into things of beauty.

You can see all of Ashley's blog posts on Curious Provence.

Take a look at Ashley's beautiful fine art photography on her Photographer in Provence website.