Lemon Tarragon Chicken Fricassee

Total time1 hr 15 min

Prep time20 min

Cook time55 min

4.8

(30)

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Ingredients

4 servings

For the chicken

3 lb bone-in, skin-on chicken pieces (thighs and drumsticks)
1 tsp kosher salt
½ tsp black pepper
1 tbsp garlic-infused olive oil
1 tbsp unsalted butter

For the sauce

4 scallions, green tops only, thinly sliced
2 medium carrots, cut into ½-inch rounds
2 stalks celery, thinly sliced
1 tbsp gluten free flour
½ cup dry white wine
2 cups chicken broth
2 sprigs fresh thyme
1 bay leaf

For the finish

⅓ cup heavy cream
2 tbsp fresh lemon juice (from 1 lemon)
1 tsp lemon zest
2 tbsp fresh tarragon leaves, roughly chopped
salt and pepper, to taste

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the chicken pieces thoroughly dry with paper towels, then season all over with 1 tsp kosher salt and 1/2 tsp black pepper.
2
Heat the garlic-infused olive oil and butter in a large 12-inch Dutch oven or deep oven-safe skillet over medium-high heat until the butter is melted and the foam subsides. Add the chicken pieces skin-side down in a single layer and sear, undisturbed, for 5–6 minutes until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate.

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