Quick Chicken Fricassee - America's Test Kitchen

Total Time
40mins
Prep 0 mins
Cook 40 mins

This is a streamlined version of the classic French dish of poached chicken in cream sauce. Two tablespoons of chopped fresh parsley leaves may be substituted for the tarragon in this recipe.

Ingredients Nutrition

Directions

  1. Pat chicken dry with paper towels and season with 1 teaspoon salt and ½ teaspoon pepper. Heat butter and oil in 12-inch skillet over medium-high heat. When foaming subsides, place chicken in skillet and cook until browned, about 4 minutes. Flip chicken and continue to cook until browned on second side, about 4 minutes longer. Transfer chicken to large plate.
  2. Add mushrooms, onion, and wine to now-empty skillet and cook, stirring occasionally, until liquid has evaporated and mushrooms are browned, 8 to 10 minutes. Add flour and garlic; cook, stirring constantly, 1 minute. Add broth and bring mixture to boil, scraping bottom of pan with wooden spoon to loosen browned bits. Add chicken and any accumulated juices to skillet. Reduce heat to medium-low, cover, and simmer until instant-read thermometer registers 160 degrees when inserted in breasts and 175 degrees when inserted in thighs, 5 to 10 minutes.
  3. Transfer chicken to clean platter and tent loosely with foil. Whisk sour cream and egg yolk together in medium bowl. Whisking constantly, slowly stir ½ cup sauce into sour cream mixture. Stirring constantly, slowly pour sour cream mixture into simmering sauce. Stir in nutmeg, lemon juice, and tarragon; return to simmer. Season to taste with salt and pepper. Pour sauce over chicken and serve.
Most Helpful

So good, but not an every week kind of meal...it was rich/heavy tasting. Made as written and loved the creaminess of the sauce and addition of the mushrooms (though I was the only one on that part). Made for Spring PAC 2014.

AZPARZYCH May 17, 2014

Absolutely divine! Definitely a

ladams1221 August 02, 2014