Fricassee of chicken with tarragon from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 471) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fennel, orange, watercress, and walnut salad; Diana Vreeland's salade Parisienne; Cassolette of morels, fiddleheads, and asparagus; Green pea fritters; A perfect batch of rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Delys77 on May 13, 2013

    Pg. 456 This one is going into the repeat pile. The dish comes together in a little over an hour and yields a very tasty dinner. While it is rich I made a few substitutions to lighten it up a little and it was still very good. Firstly I went with a half recipe using 2 small breasts and 4 thighs. I increased the wine and stock by about 25%, because I knew I would be cutting back the dairy by about half. I mixed my cream with a bit of milk essentially making half and half and it was plenty rich. The egg yolk liaison at the end makes for a very silky texture. To skim the fat I transferred to a fat separator but the gravy was too thick to go through the spout so I ended up letting it rest till the fat rose to the top and then I blotted with paper towels. I had it in the oven for 55 but 45 should be good next time, and dried tarragon worked just fine. Great dinner!

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