In search of a streamlined technique that would give this classic French braise weeknight potential and a brighter, more complex sauce, we replaced the bone-in chicken parts with convenient boneless, skinless breasts and thighs. We found two ways to add back the richness that we’d lost when we opted for boneless chicken: We browned the meat in a combination of butter and oil, and we browned the vegetables until they developed their own fond to serve as the base of the sauce. Increasing the amount of glutamate-rich mushrooms boosted the fricassee’s meaty flavor. As a final step, we finished the sauce with sour cream, which added body and a pleasant tang. Whisking an egg yolk into the sour cream thickened the sauce and made it incredibly silky.
1. Pat chicken dry with paper towels and season with 1 teaspoon salt and ½ teaspoon pepper. Heat butter and oil in 12-inch skillet over medium-high heat. When foaming subsides, place chicken in skillet and cook until browned, about 4 minutes. Flip chicken and continue to cook until browned on second side, about 4 minutes longer. Transfer chicken to large plate.
2. Add mushrooms, onion, and wine to now-empty skillet and cook, stirring occasionally, until liquid has evaporated and mushrooms are browned, 8 to 10 minutes. Add flour and garlic; cook, stirring constantly, 1 minute. Add broth and bring mixture to boil, scraping bottom of pan with wooden spoon to loosen browned bits. Add chicken and any accumulated juices to skillet. Reduce heat to medium-low, cover, and simmer until instant-read thermometer registers 160 degrees when inserted in breasts and 175 degrees when inserted in thighs, 5 to 10 minutes.
3. Transfer chicken to clean platter and tent loosely with foil. Whisk sour cream and egg yolk together in medium bowl. Whisking constantly, slowly stir ½ cup sauce into sour cream mixture. Stirring constantly, slowly pour sour cream mixture into simmering sauce. Stir in nutmeg, lemon juice, and tarragon; return to simmer. Season to taste with salt and pepper. Pour sauce over chicken and serve.
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|Serving Size: 1 Serving (377g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 90 (27%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 4.1g||21 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 159mg||49 %|
|Sodium 454mg||16 %|
|Potassium 935.4mg||25 %|
|Total Carbohydrate 9.7g||3 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 8.2g|
|Protein 49.2g||70 %|
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Calories per serving: 331
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