Chicken Fricassee With Tarragon

• 2 1/2 lbs chicken pieces, bone-in, skin removed
• 1/4 teaspoon salt
• fresh ground pepper, to taste
• 2 tablespoons all-purpose flour
• 1 tablespoon olive oil, extra-virgin
• 5 large shallots, finely chopped (about 1 cup)
• 1 cup dry white wine
• 1 1/2 cups chicken broth, reduced-sodium may be used
• 1 medium carrot, peeled, and thinly sliced
• 1 lb button mushroom, wiped clean (halved or quartered)
• 4 sprigs tarragon, fresh, plus 4 teaspoons tarragon, chopped or 1 1/2 teaspoons dried tarragon
• 1 tablespoon cornstarch, mixed with 1 tablespoon water
• 1/4 cup sour cream, reduced-fat may be used
• 2 teaspoons Dijon mustard

1. Season chicken with salt and pepper.
2. Dredge in flour, shaking off the excess.
3. Heat oil in a large deep skillet or Dutch oven.
4. Add chicken, and cook until browned, about 4 minutes per side. Transfer to a plate.
5. Add shallots to the pan. Cook, stirring, until fragrant, about 30 seconds.
6. Add wine and scrape up any browned bits. Simmer until reduced slightly, about 3 minutes.
7. Add broth, and bring to a simmer.
8. Return the chicken to the pan.
9. Add carrot, mushrooms and tarragon sprigs. Reduce heat to low, cover, and simmer gently until the chicken is tender and no longer pink in the center, about 20 minutes.
10. Transfer the chicken to a plate, and cover with foil to keep warm. Discard tarragon sprigs.
11. Increase heat to medium-high. Simmer the cooking liquid for 2-3 minutes to intensify flavor.
12. Add cornstarch mixture and cook, stirring, until slightly thickened, about 2 minutes.
13. Whisk in sour cream, mustard, and chopped tarragon.
14. Serve immediately.

chicken, salt, fresh ground pepper, flour, olive oil, shallots, white wine, chicken broth, carrot, button mushroom, tarragon, cornstarch, sour cream, mustard

Taken from www.food.com/recipe/chicken-fricassee-with-tarragon-454410 (may not work)