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Exotic French Chicken Fricassee

Servings: 4

Prep Time: 45 minutes

Cook Time: 1 hour

Total Time: 1 hour 45 minutes

Ingredients:

  • 2 pounds Bone-In, Skin-On Chicken Parts, assorted
  • 2 ounces Black Truffles
  • 2 sprigs Fresh Tarragon
  • 1 cup Dry White Wine
  • 2 pieces French Shallots
  • 2 pieces Garlic Cloves
  • 2 cups Chicken Broth
  • 1 cup Heavy Cream
  • 2 tablespoons Butter
  • to taste Salt and Black Pepper

Instructions:

  1. Pat chicken parts dry and season liberally with salt and pepper.
  2. In a large, heavy-bottomed pan, melt butter over medium-high heat. Add in chicken, skin side down, and cook until golden brown on both sides. Remove chicken from pan.
  3. In the same pan, add the finely chopped shallots and garlic. Cook until softened.
  4. Stir in the truffles, then deglaze the pan with the white wine. Let wine reduce by half.
  5. Add the tarragon sprigs, chicken broth, and chicken back into the pan. Reduce heat to low, cover, and let simmer for 40-50 minutes, until chicken is tender and fully cooked.
  6. Remove chicken from pan again, and let the sauce reduce a little more if desired. Remove the tarragon sprigs. Stir in the heavy cream and season the sauce to taste.
  7. Return chicken to the pan, covering them in the sauce. Serve hot, garnished with additional tarragon if desired.