Oven baked chicken fricassee.Chicken thighs with dry white wine,carrots and tarragon baked in oven.Very delicious chicken recipe!
Makes 4 servings
8 skinless and boneless chicken thighs
1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper
3 cups (750 ml) reduced-sodium chicken broth
2 cups sliced carrots
2 bay leaves
1 tablespoon olive oil
1/2 cup (125 ml) dry white wine
1/2 cup (125 ml) low-fat sour cream
bunch finely chopped fresh tarragon
Makes 4 servings
8 skinless and boneless chicken thighs
1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper
3 cups (750 ml) reduced-sodium chicken broth
2 cups sliced carrots
2 bay leaves
1 tablespoon olive oil
1/2 cup (125 ml) dry white wine
1/2 cup (125 ml) low-fat sour cream
bunch finely chopped fresh tarragon
Cooking Method:
- Preheat oven to 255 F (130 C) .
- In a large saucepan,combine chicken broth and carrots.
- Add bay leaves and bring to a boil over medium-high heat.
- Cook until carrots are tender.
- Remove cooked carrots from saucepan and put into a bowl.Reserve cooking liquid.
- Season chicken thighs with salt and black pepper.
- In a large nonstick skillet,heat olive oil.
- Add seasoned chicken thighs and saute in a single layer until brown,for about 5 minutes per side.
- Remove browned chicken form the skillet and transfer to baking sheet.Place to a warm oven.
- Add dry white wine,reserved cooking liquid to same skillet,scraping up any brown bits on bottom of pan.
- Bring mixture to a boil over medium-high heat for about 12 minutes ( reduce until liquid measures about 3/4 cup).
- Add sour cream to the pan,bring to a boil to reduce lightly.
- Stir in cooked carrots and tarragon.
- Remove chicken from the oven and return to the pan.
- Coat well with sauce.
- Remove from the pan and transfer to serving platter.
- Serve hot.
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