Fricassèe of Chicken

"New from the Kitchen"
Recipe of the Month - September 2011

Entrees: Fricassèe of Chicken
Serves: Four

Pierre Franey Chef at Le Pavillon in New York from 1941 to 1971 has long been an inspiration for me. The success of the restaurant led Franey to write a column for the New York Times on French recipes that could be prepared in under 60 minutes. These were later compiled and published in his book "The New York Times 60 Minute Gourmet". This dish, a specialty of the Anjou region, proves that classic French cooking does not have to take hours to prepare yet results in the ultimate in taste. Enjoy it with a simple salad, crusty rolls, some special friends and a bottle of Vouvray.

1 three & 1/2 pound chicken, cut into serving pience
3 tablespoons butter
2 tablespoons flour
1/3 cup finely chopped onion
1 small clove of garlic, finely chopped
5 sprigs fresh tarragon with stems
1 carrot, peeled and quartered
1/4 pound mushrooms, cleaned
1 1/2 chicken broth
1 cup heavy cream
1 tablespoon finely chopped fresh tarragon
salt and pepper to taste

Sprinkle the chicken with salt and pepper

Melt the butter in a heavy skillet. Add the chicken, and turn occasionaly, without browning. After 5 minutes add the onions,carrrots, garlic and tarragon sprigs.

Sprinkle the chicken evenly with the flour, add the chicken broth and cook, covered for 15 minutes.

Using a slotted spoon remove the chicken and keep warm. Remove the tarragon sprigs and let the sauce reduce, stirring for about 5 minutes.

Add the cream, mushrooms, salt and pepper to taste. Simmer about 3 minutes and then stir in the chopped taragon.

Serve with rice.