Phosphatidylserine 20% Liquid (MCT) Non-Gmo
Spring Chicken Fricassee with Carrots and Tarragon
Ingredients
- 8 chicken thighs, boneless and skinless
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 cups low-sodium chicken broth
- 2 cups carrot, sliced 1/4-inch thick
- 2 bay leaves
- 1 Tbs olive oil
- 1/2 cup dry white wine
- 1/2 cup low-fat sour cream
- 1 bunch fresh tarragon, finely chopped (plus sprigs for garnish)
Directions
- Heat oven to 250°.
- In a saucepan, combine chicken broth, carrot slices, and bay leaves. Bring to a boil and cook until carrots are just tender, about 18 to 20 minutes. When carrots are tender, remove to a bowl. Reserve broth.
- While carrots cook, season chicken thighs with salt and pepper. In a skillet that will hold chicken in a single layer, heat oil over medium-high heat. Add chicken and sauté until brown, about 4 to 5 minutes per side. Remove chicken to an oven-safe dish and place in warm oven.
- To the skillet add wine, scraping up any brown bits on bottom of pan. Add reserved broth, bring to a boil and reduce until liquid measures about 3/4 cup, about 12 minutes.
- Add sour cream to pan and bring to a boil; reduce slightly. Sauce should measure about one cup.
- Add carrots and chopped tarragon and stir. Return chicken to pan, turning to coat in sauce. Remove to serving platter and garnish with tarragon sprigs.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.