# Chicken Fricassee with Leeks and Tarragon

Chicken fricassee with tender leeks, Dijon, cream, and tarragon simmered in one skillet for an easy, comforting stovetop dinner.

Source URL: https://quickdinner.org/recipes/6abb28e42bb76c7f22ad745b
Category: Main Dishes / Chicken
Cooking method: Stovetop
Preparation time: 15 minutes
Cooking time: 35 minutes
Servings: 4

## Ingredients
- 1.5 lb bone-in, skinless chicken thighs
- 2 leeks
- 1 tbsp olive oil
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 cup chicken broth
- 0.5 cup heavy cream
- 1 tbsp dijon mustard
- 1 tbsp dried tarragon

## Cooking instructions
1. Trim the root ends and dark green tops from the leeks. Halve them lengthwise, rinse thoroughly between the layers, and slice into 1/2-inch pieces. (about 5 min)
2. Pat the chicken thighs dry and season both sides with the salt and pepper. (about 3 min)
3. Heat the olive oil in a large deep skillet over medium-high heat. Add the chicken and cook until browned on both sides, about 4 minutes per side. Transfer the chicken to a plate. (about 8 min) (Medium-high heat)
4. Add the sliced leeks to the skillet and cook until softened, about 4 minutes, stirring occasionally. (about 4 min) (Medium heat)
5. Pour in the broth and return the chicken to the skillet. Bring to a simmer, cover, and cook until the thickest thigh reaches 165°F, about 15 minutes. (about 15 min) (Simmer)
6. Stir in the cream, Dijon mustard, and tarragon. Simmer uncovered for 2 minutes, until the sauce is hot and slightly thickened. Serve immediately. (about 2 min) (Low simmer)

Original page: https://quickdinner.org/recipes/6abb28e42bb76c7f22ad745b
Source: QuickDinner (quickdinner.org).