Spring Chicken Fricassee With Carrots and Tarragon Recipe

Savor the flavors of spring with this simple chicken fricassee recipe.

| 2012 Guide to Backyard Chickens

This Spring Chicken Fricassee With Carrots and Tarragon Recipe is a tasty dish, made into a complete meal with the addition of a garden salad or green vegetable.

Lighten Up With Spring Chicken Recipes

Spring Chicken Fricassee With Carrots and Tarragon Recipe

3 cups low-sodium chicken broth
2 cups carrot slices (1/4-inch slices)
2 bay leaves
8 boneless, skinless chicken thighs
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1/2 cup dry white wine
1/2 cup low-fat sour cream
1 bunch fresh tarragon, finely chopped, reserving a few sprigs for garnish

Heat oven to 250°F (warm oven).

In saucepan, combine chicken broth and carrots. Add bay leaves. Bring to a boil and cook for 18 to 20 minutes, or until carrots are just tender. When carrots are tender, remove to bowl. Reserve broth.

While carrots cook, season chicken with salt and pepper. In skillet large enough to hold chicken in single layer, heat oil over medium-high heat. Add chicken and sauté for 4 to 5 minutes per side, or until brown. Remove chicken to oven-safe dish and place in warm oven.

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