Fricassée

As someone who tends to overthink almost everything in life, I've discovered that the chaos of the outside world fades away, and a sense of calm descends the moment I enter the kitchen. There's something deeply satisfying about immersing oneself in the rhythm of the kitchen, focusing on precision, technique, and mastering classic dishes.

This wasn’t always the case for me. However, over the past 14 years, as I began to delve deeper into the world of culinary arts, I discovered that the kitchen could be so much more than just a space for meal preparation—it has become a place of refuge and creativity.

This week, I decided to master the art of the fricassée—a dish that embodies the very essence of French cooking. The beauty of this fricassée of chicken with tarragon lies in the nutmeg-scented embrace of an elegant creamy sauce. The rich creaminess paired with the aromatic notes is the most perfect combination for these days where we begin to embrace warmth but the brisk winter air continues to nip away at us.

Fricassée of Chicken With Tarragon

Adapted from New York Times Cookbook

Total time: 90 Minutes | Serves 6

INGREDIENTS

4 tablespoons unsalted butter

2 cups onions , finely chopped

Two 3-pound chickens, cut into serving pieces

Salt and freshly ground black pepper

I clove garlic, finely chopped

½ teaspoon dried thyme

½ teaspoon freshly grated nutmeg

3 tablespoons chopped fresh tarragon

I bundle tarragon stems

1 teaspoon Cayenne pepper, option

½ cup all-purpose flour

I cup chicken broth

1 cup dry white wine

2 cups heavy cream

2 large egg yolks

Juice of ½ lemon, or to taste

Chopped flat-leaf parsley or tarragon

METHOD

1. Heat the oven to 400 degrees.

2. Melt the butter in a large braising pan. Add onions, garlic, chicken, salt and pepper to taste, bay leaf, thyme, nutmeg, tarragon, tarragon stems, and cayenne. Cook, stirring occasionally, for about 5 minutes. Do not brown the chicken.

2. Sprinkle the chicken with the flour and stir until! all the pieces are well coated. Add the chicken broth and wine and stir well. Bring to a boil, cover, put in the oven, and bake for 45 to 55 minutes, or until the chicken is fork-tender.

3. Place the pan back on the stove and skim off excess fat. Add half the cream and bring to a boil. Combine remaining cream with the egg yolks and stir into the sauce. Cook for 30 seconds - do not let it boil - then remove from the heat. Season with lemon juice, salt and pepper.

4. Sprinkle with parsley and lemon zest (optional). Enjoy!

SUGGESTION

Serve with a light arugula salad with a citrus vinagarette.