Chicken fricassee with tarragon may be a French stew with a bechamel sauce. within the fashionable version of chicken fricassee, the meat is brunet 1st before preparation during a liquid. There area unit several variations of fricassee mistreatment completely different forms of meat. Chicken and veau area unit the foremost common, but lamb, rabbit, and shellfish are used.  

Fricassee may be a methodology of preparation that uses each dry and wet heat. The dry heat happens once the vegetables area unit cooked. The wet heat happens once the meat and vegetables area unit cooked during a liquid, typically a stock.  


When able to serve, heat the sauce during a pan over medium low heat.  Add a thickening agent (a liaison of tempered egg yolks and cream), contemporary juice, and contemporary tarragon. To finish, add the thawed chicken items heatth} through till warm over medium low heat.

Chicken fricassee is most ordinarily served over rice, mashed potatoes, polenta, or buttered noddles.



  • 5 chicken thighs
  • 6 chicken drumsticks
  • 3 tablespoons salted butter
  • 2 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 1/2 cups onion, finely chopped (173g)
  • 1 1/2 cups carrots, finely diced (210g)
  • 3/4 cup celery, finely diced (100g)
  • 6 sprigs fresh parsley
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • 4 egg yolks, room temperature
  • 4 tablespoons all-purpose flour
  • 1 1/2 cup white wine
  • 6 cups low-sodium chicken broth
  • 1/2 cup heavy whipping cream
  • 4 tablespoons freshly squeezed lemon juice
  • 2 tablespoons fresh tarragon, roughly chopped


  1. Prep the chicken. Rinse and pat dry the chicken, then place it on two plates and generously sprinkle both sides with salt and black pepper.
  2. Sear the chicken.Divide the butter between two heavy-bottomed, high sided skillets. Melt the butter over medium-high heat until it’s frothy, then add the oil. Place the drumsticks skin side down in one skillet and the thighs in the other without overcrowding. Fry the chicken on one side until it’s golden brown, about 5 minutes. Turn down the heat to medium low once the butter starts to brown. Flip the chicken once to brown the other side for 5 minutes, then place the chicken pieces on a clean plate. Pour out most the fat from both skillets into a small bowl, reserving 1 tablespoon in each skillet.
  3. Saute the mirepoix. Divide the onion, carrot, and celery between the two skillets and turn the heat to medium. Scrape the browned bits off the bottom of the pan with a wooden turner. Stir the mirepoix occasionally until the onions turn golden brown, about 8 minutes.
  4. Make the roux. Sprinkle 2 tablespoons of flour over the veggies in each skillet and stir until the flour is absorbed. Keep stirring until the flour smells nutty, roughly two minutes.
  5. Deglaze the pan. Pour the white wine into each skillet over the mirepoix.  Let it boil and thicken for about a minute.  Scrape up any remaining brown bits off the bottom of the pot with a wooden turner. Slowly whisk in the chicken stock, dividing it between the two skillets.
  6. Make the bouquet garni. Gather up some fresh thyme, parsley, and a bay leaf. Arrange into a small bouquet and tie with kitchen string. Make another bouquet for the second skillet.
  7. Braise the chicken. Return the drumsticks and thighs to each skillet, along with the juices from the plate. Add the bouquet garni. Don’t submerge the seared chicken in the stock; 1 to 1 1/2 inches of liquid is all you need.   Partially cover each skillet with a lid askew or with foil. Bring the skillets to a boil, reduce to a simmer, and cook for 35 minutes. The chicken should have an internal temperature of 165 F in the thickest part. Remove the cooked chicken and place on a large plate; also, remove the two bouquet garnis.
  8. Reduce the liquid by simmering it uncovered for 5 minutes over medium low heat. You should end up with about 3 1/3 cups (788 ml) of liquid.
  9. Make and temper the liaison. While the sauce simmers, make the liaison, which will help thicken the sauce. Whisk the cream into the room temperature egg yolks. Add 1/2 cup of the hot cooking liquid, one tablespoon at a time, to the liaison. Make sure to whisk constantly during this tempering process. Slowly add the liaison to the sauce, whisking constantly. Make sure the sauce is simmering and not boiling, or the egg yolks will scramble and ruin the sauce.
  10. Finish the sauce. As a finishing touch, add two tablespoons of freshly squeezed lemon juice to each skillet and whisk it in, then sprinkle on the fresh tarragon. Return the chicken pieces to each skillet and let it heat through for a few minutes over low heat.
  11. Serve. Place the chicken on a platter and pour the sauce into a gravy boat.  Serve the chicken and gravy warm with mashed potatoes, rice, buttered noodles, or polenta.

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