Chicken Fricassee

4/5 - (3 votes)

This is delicious and the tarragon really adds to the flavour. Serve with fresh runner beans, caramelised roast carrots and good mashed potato or rice.

Chicken Fricassee

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4-6
  • Difficulty: medium
  • Recipe type: main meal


  • 8 assorted chicken portions or one 2kg chicken jointed into 8 portions
  • 1 tbsp flour
  • olive oil
  • butter
  • 110g smoked streaky bacon, roughly chopped
  • 125g shallots, peeled and left whole if small or sliced thickly
  • 15g small button mushrooms left whole
  • 175ml white wine
  • 1 bunch of tarragon
  • 284ml double cream or Elmlea
  • salt and pepper


  1. Toss the chicken pieces in salt and pepper and the flour.
  2. fry the chicken pieces gently in olive oil and butter until well browned and almost cooked, about 25 minutes depending on the sizes of the pieces.
  3. Remove chicken from the pan, add the bacon and shallots to the pan and fry until browned gently and then add the mushrooms and fry for 2 minutes
  4. add the wine and de-glaze the pan and boil until reduced by half
  5. add the cream to the pan together with about 100ml of water and add the tarragon leaves
  6. heat through gently at a simmer for 3-4 minutes and check the seasoning, add salt and pepper if required.
  7. Return the cooked chicken to the pan and cook on a low simmer for 10-15 minutes until the chicken is cooked through.

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