Spring Chicken Fricassee with Carrots and Tarragon
Fresh tarragon is the secret ingredient in this simple and delicious chicken dish.
- 8 chicken thighs, boneless and skinless
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 cups low-sodium chicken broth
- 2 cups carrot, sliced 1/4-inch thick
- 2 bay leaves
- 1 Tbs olive oil
- 1/2 cup dry white wine
- 1/2 cup low-fat sour cream
- 1 bunch fresh tarragon, finely chopped (plus sprigs for garnish)
- Heat oven to 250°.
- In a saucepan, combine chicken broth, carrot slices, and bay leaves. Bring to a boil and cook until carrots are just tender, about 18 to 20 minutes. When carrots are tender, remove to a bowl. Reserve broth.
- While carrots cook, season chicken thighs with salt and pepper. In a skillet that will hold chicken in a single layer, heat oil over medium-high heat. Add chicken and sauté until brown, about 4 to 5 minutes per side. Remove chicken to an oven-safe dish and place in warm oven.
- To the skillet add wine, scraping up any brown bits on bottom of pan. Add reserved broth, bring to a boil and reduce until liquid measures about 3/4 cup, about 12 minutes.
- Add sour cream to pan and bring to a boil; reduce slightly. Sauce should measure about one cup.
- Add carrots and chopped tarragon and stir. Return chicken to pan, turning to coat in sauce. Remove to serving platter and garnish with tarragon sprigs.
Recipe courtesy of the National Chicken Council
Calories from Fat 123 (39%)
(21%)Total Fat 14g
(22%)Saturated Fat 4g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Total Carbohydrate 10g
(8%)Dietary Fiber 2g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.