Chicken Fricassee with Tarragon Dijon Mustard


  • 3 lb. chicken, cut into 8 pieces
  • ¼ cup all-purpose flour
  • 6 tablespoons butter
  • 1/3 cup white pearl onions
  • 3/4 cup chicken stock
  • Bouquet garni
  • 3/4 cup fresh cream
  • Minced fresh tarragon
  • Salt and pepper to taste


Time: 1 hour
  • Melt the butter in a small saucepan. When the foam subsides pour the liquid into a sauté pan and discard the solids.
  • Season the chicken with salt and pepper.
  • Dredge the chicken in the flour.
  • Heat the butter over a medium flame. Brown the chicken until golden all over, about 10 minutes total. Turn once, after 5 minutes.
  • Add the onions after 7 minutes.
  • Pour in the stock. Add the bouquet garni. Bring to a boil. Cover and reduce to a low simmer for 30 minutes.
  • Remove the chicken and onions to a platter and cover with foil. Keep warm.
  • Raise the heat back up to medium and reduce the liquid by half.
  • Stir the cream and the mustard together. Let them rest a minute and stir the flavored cream into the pan sauce. Bring to a simmer.
  • Return the chicken and onions to the pan to warm through.
  • Season to taste with salt and pepper.
  • Scatter the minced tarragon.
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