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.
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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.
To skillet, add wine, scraping up any brown bits on bottom of pan. Add reserved broth and bring to a boil. Reduce heat and cook until liquid measures about 3/4 cup, about 12 minutes.
Add sour cream to pan and bring to a boil. Reduce heat and cook until sauce is reduced to about 1 cup. Stir in carrots and chopped tarragon. Return chicken to pan, turning to coat in sauce.
Remove to serving platter and garnish with tarragon sprigs. Yields 4 servings.
