Chicken Fricasse
Often a recipe will say it’s quick when it’s NOT. But this one is actually pretty fast. And if you’re not used to using tarragon, this will convert you.
Like the tagline says, this recipe is actually pretty quick. Many claim to be but this one actually is. In fact, the part that can take the longest is cooking the rice. At least in my house.
We eat a lot of rice. A LOT. And a lot of different ways. And in this humble home cook’s opinion, a rice cooker is the only way to go. It’s always perfect. And always easy. It does takes longer than Uncle Ben’s but tastes infinitely better. Rice and water in the bowl, then hit a button. Done. If you like rice while you’re out but are always disappointed at home, consider a rice maker. Not only does it have a good flavor but the texture is awesome.
Oh, and get Japanese Sushi rice. That’s all I use.
This recipe is also a perfect introduction to tarragon if you’ve never used it. The flavor is mild yet strong. I know that doesn’t make any sense. Just give it a try and you’ll see what I mean.
Chicken Fricasse
Ingredients
2 lbs. chicken breasts
1 half of a yellow onion - diced
2 medium carrots – sliced
2 cups chicken stock
½ cup white wine or chicken stock
1/8 cup flour
2 tablespoons olive oil
3 tablespoons butter
1 tablespoon plus 1 teaspoon dried tarragon – you can use 2 tablespoons if using fresh tarragon
Onion powder
Garlic powder
Salt and pepper
Crushed red pepper – optional
1. Sprinkle the chicken with the onion powder, garlic powder, salt, and pepper.
2. Sauté the chicken in the olive oil until golden on each side. Remove from the pan and set aside. It doesn’t have to be done all the way through because it will continue to cook in the sauce.
*In fact, if you cook it till it’s done, it will get tough while sitting in the sauce.
3. Add 2 tablespoons of the butter to the pan and sauté the onion. When the onions begin to look translucent, add the carrots and crushed red pepper.
4. Cook for 3 minutes and then deglaze the pan with either the white wine or ½ cup of chicken stock. Scrape up the brown bits. Allow the liquid to reduce by half; it should only take 3-5 minutes.
5. Add the remaining 2 cups of stock and tarragon.
6. To help thicken the sauce melt the last tablespoon of butter and add the flour. Then drizzle a spoonful of the hot broth and stir it to combine. Add the mixture to the pan and whisk it up.
7. Cut the chicken into bite size pieces and add it to the pan. Stir it up (easy, it’ll slosh) and let it thicken slightly.
*The sauce will not get super thick. Don’t think of this as a gravy.
8. Check the larger pieces and once they are done, serve it up over white rice. And enjoy!
