Add some excitement to your meal plans with this recipe for Spring Chicken Fricassee with Carrots and Tarragon. Sauteed chicken is coated in a delicious sauce that includes white wine, carrots and low-fat sour cream, providing nutrients and a strong source of protein.
1. Heat oven to 250 degrees F (warm oven).
2Cook in saucepan
In a saucepan, combine chicken broth and carrots. Add bay leaves. Bring to a boil and cook until carrots are just tender, about 18-20 minutes. When carrots are tender, remove to a bowl. Reserve
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 4-5 minutes per side, until cooked thoroughly. Remove chicken to an oven-safe dish and place in warm oven.
4Add wine and remaining broth
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, bring to a boil and 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.
Per serving (4)
- Name Value
- Calories 380
- Fat 20g
- Saturated Fat 7g
- Carbohydrates 11g
- Fiber 2g
- Sugars 4g
- Protein 34g