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.

Prep: 15 min · Cook: 35 min · Yield: 4 · Method: Stovetop

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