Chicken Fricassee with Tarragon

Prep time: 0 min Cook time: 50 min Total time: 50 min
4 serving
Fricassee is a classic French stew of chicken and vegetables, cooked in white wine and finished with a touch of cream. The light tarragon-infused sauce begs to be sopped up with crusty bread.
bone-in chicken pieces, skin removed: 2 1/2 pounds
salt: 1/4 teaspoon
Freshly ground pepper: 1/4 teaspoon
fresh: 4 sprigs
chopped tarragon: 4 teaspoons
cornstarch: 1 tablespoon
sour cream: 1/4 cup
mustard: 2 teaspoons
chicken broth: 1 1/2 cups
carrot, peeled and thinly sliced: 1
button mushrooms, wiped clean and halved or quartered: 1 pound
flour: 2 tablespoons
olive oil: 1 tablespoon
shallots, finely chopped: 5
dry white wine: 1 cup
Season chicken with salt and pepper. Dredge in flour, shaking off the excess. Heat oil in a large deep skillet or Dutch oven. Add chicken; cook until browned, about 4 minutes per side. Transfer to a plate. Add shallots to the pan; cook, stirring, until fragrant, about 30 seconds. Add wine and scrape up any browned bits. Simmer until reduced slightly, about 3 minutes. Add broth; bring to a simmer. Return the chicken to the pan; add carrot, mushrooms and tarragon sprigs. Reduce heat to low, cover and simmer gently until the chicken is tender and no longer pink in the center, about 20 minutes. Transfer the chicken to a plate; cover with foil to keep warm. Discard tarragon sprigs. Increase heat to medium-high. Simmer the cooking liquid for 2 to 3 minutes to intensify flavor. Add cornstarch mixture and cook, stirring, until slightly thickened, about 2 minutes. Whisk in sour cream, mustard and chopped tarragon. Serve immediately.