Cooking Notes: about 35min
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- bunch fresh tarragon, leaves picked
- 4 Tbsp. flour
- 8 skinless chicken breasts
- 4 Tbsp. olive oil
- 25 g (1oz) unsalted butter
- 2 leeks, trimmed, washed and sliced
- 2 garlic cloves, finely chopped
- 150 ml (5 fl oz (1/4 pint)) vermouth or dry white wine
- 500 ml (17 fl 0z) chicken stock
- Step 1
Roughly chop half tarragon leaves; set aside. Put 3tbsp flour into a large mixing bowl; season well. Toss chicken breasts in this flour to coat. Heat half oil in a large wide pan. Gently fry half the chicken on each side until golden. Lift out with tongs; set aside on plate. Repeat with rest of oil and chicken.
- Step 2
Add butter, leeks and garlic to empty pan; fry for 2min until just softened. Add the other 1tbsp flour, scraping at cooked-on bits in base of pan; cook for 1min. Remove from heat, pour in vermouth or wine; stir until creamy. Pour in stock; return to heat. Cook, stirring, for 5-10min until reduced slightly.
- Step 3
Return chicken to pan and add chopped tarragon. Simmer on lowest heat, stirring from time to time, for 15-20min or until the chicken is cooked through.
- Step 4
Transfer to a warm serving dish and scatter over the remaining fresh tarragon just before serving.
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Get Ahead
The fricassée can be made up to end of step 3 up to 2 days in advance. Once cool, store covered in fridge. Reheat in a large pan or casserole, with a splash of milk, over a low heat for 45min until gently simmering and piping hot. Scatter with remaining tarragon before serving.
Per Serving:
- Calories: 266
- Fibre: 1 g
- Total carbs: 7 g
- Sugars: 2 g
- Total fat: 9 g
- Saturated fat: 3 g
- Protein: 33 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
