One-pot chicken and tarragon fricassée

A steaming pot of chicken and tarragon fricassée fills the kitchen with an inviting aroma, as earthy mushrooms join sweet onion and tender chicken for the ultimate comfort food. Velvety crème fraîche and fresh herbs swirl into the rich sauce, making every bite deeply satisfying with the subtle lift of tarragon and wine.

From Saturday Kitchen Recipes
Original recipe from BBC Saturday Kitchen Live.

This one-pot chicken and tarragon fricassée earns a Nutri-Score of B, reflecting a healthy balance of lean protein, vegetables, and fresh herbs. The creamy sauce adds a touch of indulgence, yet the dish remains relatively heart-friendly, making it a great choice for a family meal.

Method

1. Brown the chicken (10 mins): Heat your butter in a large casserole pan over medium-high heat until melted and foaming. Add your chicken pieces in a single layer and brown them really well on all sides – the colour gives bags of flavour. Pop them onto a plate once golden and set aside.
2. Sauté the vegetables and build the base (10 mins): In the same pan, throw in the onion, celery, garlic and all the mushrooms. Stir well, scraping up those tasty bits at the bottom. Chuck in the thyme and bay leaves, frying until the veggies are soft and smelling amazing.
3. Thicken and flavour (5 mins): Sprinkle the flour over the veg and stir for about 2 minutes—this thickens your sauce later. Pour in the wine and let it bubble up and reduce by half, intensifying the flavour. Add your chicken stock and simmer gently for five minutes to create a luxurious base.
4. Simmer and cook the chicken through (20–30 mins): Add your browned chicken back to the pan and let it cook gently, lid slightly ajar, for 20–30 minutes. The chicken should be piping hot and perfectly juicy.
5. Prepare mashed potatoes and green beans while chicken cooks (can be done ahead): Make creamy mash to your usual taste. For the beans, melt butter in a frying pan and fry bacon with garlic for 2 minutes. Add French beans and sauté a few minutes more, then pour in wine and simmer till it’s reduced by half. Toss in chopped spring onions at the end.
6. Finish with herbs and cream (5 mins): Just before serving, stir together the egg yolk, crème fraîche, and the chopped parsley and tarragon stalks. Swirl this into the sauce off the heat, lending a proper French restaurant gloss. Taste and adjust the seasoning if needed.
7. Serve: Dish up the chicken fricassée with heaps of creamy mash and those glossy green beans on the side. Scatter the reserved tarragon and parsley leaves on top for a fresh finish.

Tips

• For the best mash, use warm milk and extra butter for unbeatable creaminess.
• Fresh tarragon brings a unique, sweet aniseed flavour. Don’t skip it!
• Leftovers make a brilliant filling for savoury pies.

Suggested Wine Pairing

Explore top wine pairings for chicken and tarragon fricassée. Wine pairing for chicken recipes featuring tarragon, mushrooms, and creamy sauce is all about balance—look for wines with lively acidity, delicate aromatics, and pure fruit.

• Les Jamelles Sauvignon Blanc — Zesty citrus and subtle herbal notes match the fresh tarragon and blanche sauce, enhancing the dish’s natural brightness.
• El Prado Macabeo Sauvignon Blanc — Crisp melon and green apple flavours, with a gentle mineral finish that pairs nicely with mushrooms and delicate cream.
• La Vieille Ferme Blanc — This Rhône blend offers stone fruit and floral hints to echo the fricassée’s warmth and creamy mouthfeel.

What can you serve with this

1. Buttery new potatoes – They soak up the sauce and add texture.
2. Crusty baguette – Perfect for mopping up every last bit of that creamy fricassée.
3. Light rocket salad – The pepperiness is a refreshing counterpoint to the chicken and sauce.
4. Steamed broccoli – Adds a fresh green crunch.
5. Roasted carrots – Sweet and earthy touch that works well with creamy sauce and mushrooms.

FAQs for Chicken and Tarragon Fricassée

• Can you make chicken fricassée ahead? Yes, it reheats beautifully and tastes even better as the flavours meld overnight.
• Can I use dried tarragon? Fresh tarragon is best, but dried can be substituted—just use less as it’s more potent.
• What mushrooms work best? Wild mushrooms are lovely, but button mushrooms or a mixed pack are fine.
• Can I use chicken breast only? Chicken thighs are juicier, but breasts will work for a leaner option.
• Can I freeze leftovers? Yes, cool the fricassée completely and freeze for up to a month.
• Does it work with crème fraîche alternatives? Greek yoghurt can replace crème fraîche for less fat, but add it off the heat to prevent curdling.
• Is this recipe gluten-free? Use gluten-free flour to adapt the dish for gluten-free diets.
• Can I add other herbs? A little dill or chervil works but don’t overdo it or you’ll drown the tarragon.
• Is it kid-friendly? Kids tend to love the creamy sauce, though you can skip the wine or cook it out thoroughly.
• Can I make it vegetarian? Swap the chicken for firm tofu or jackfruit and use veggie stock.

Nutri-score Health Check

Rating: B (4-colour system: A=Healthiest, E=Least healthy)

This Nutri-Score is calculated automatically based on the balanced combination of lean chicken, fresh vegetables, and herbs offset with butter, bacon, and crème fraîche. The balance of positive and negative factors gives this main dish a healthful ‘B’.

Positive Factors

• Chicken: Lean protein and low saturated fat
• Fresh mushrooms, celery, French beans: High in fibre and micronutrients
• Herbs (tarragon, parsley, thyme): Rich in antioxidants

Negative Factors

• Butter and bacon: Add saturated fat
• Crème fraîche: Raises calories and fat content
• Plain flour: Refined carbohydrates

This Nutri-Score is generated automatically from the recipe’s ingredients and should be used only as a guide for your own dietary needs.