Quick Chicken Fricassee

Published November 1, 2010. From Cook's Illustrated.

Why this recipe works:

Boneless, skinless chicken breasts and thighs considerably cut down our chicken fricassee recipe’s cooking time. To add back richness, we browned the meat in a combination of butter and oil, and browned vegetables until they developed their own fond to serve as the base of the sauce. Upping… read more

Boneless, skinless chicken breasts and thighs considerably cut down our chicken fricassee recipe’s cooking time. To add back richness, we browned the meat in a combination of butter and oil, and browned vegetables until they developed their own fond to serve as the base of the sauce. Upping the amount of glutamate-rich mushrooms boosted the fricassee’s meaty flavor. As a final step, we finished our chicken fricassee recipe’s sauce with sour cream, which added body and pleasant tang. Also, whisking an egg yolk into the sour cream thickened the sauce and made it incredibly silky.

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Serves 4 to 6

Two tablespoons of chopped fresh parsley leaves may be substituted for the tarragon in this recipe.

Ingredients

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