Creamy Chicken Tarragon, a la Jacques Pépin | KQED

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Bone out the chicken, removing the fat and separating the legs and wings.

Cut the chicken breast away from the bone and skin, keeping the skin for crackling.

Cut the chicken bones into smaller pieces for use in the fricassee.

Dice the chicken skin into small pieces for crackling and cook it in a pan until crispy.

Place the chicken bones into a large saucepan and fry them for the fricassee.

In a separate pot, add about half a cup of chicken stock and a cup of white wine to the pan with the dark meat first.

Add three ounces of diced onion, a bay leaf, and thyme to the pot with the chicken.

Season with a dash of salt and bring to a strong boil, cooking for about seven to eight minutes for the dark meat.

Add the white meat and cook for an additional five to six minutes until both are cooked through.

In another pan, pour out most of the fat from the crackling, leaving about one tablespoon.

Sauté a large onion and garlic in the remaining fat for the soup.

Add split peas and cold water to the sautéed vegetables and bring to a boil, then simmer gently.

For the fricassee, sauté onion in the fat, then add garlic and jalapeno pepper.

Add brown rice, chopped olives, and muscat raisins to the sautéed mixture.

Add a can of tomatoes and double the amount of water to rice, bring to a boil, then cover and cook for about 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens