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The Tidelands Health Newsroom

Published on December 04, 2017

Spring Chicken Fricassee with Carrots and Tarragon

Add some excitement to your meal plans with this recipe for Spring Chicken Fricassee with Carrots and Tarragon. Sauteed chicken is coated in a delicious sauce that includes white wine, carrots and low-fat sour cream, providing nutrients and a strong source of protein.

Spring Chicken Fricassee with Carrots and Tarragon

Servings: 4


  • 8 chicken thighs, boneless and skinless
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups low sodium chicken broth
  • 2 cups carrot slices (1/4-inch slices)
  • 2 bay leaves
  • 1 tablespoon olive oil
  • 1/2 cup dry white wine
  • 1/2 cup low fat sour cream
  • 1 bunch finely chopped fresh tarragon, plus sprigs for garnish

1. Heat oven to 250 degrees F (warm oven).

3. In a saucepan, combine chicken broth and carrots. Add bay leaves. Bring to a boil and cook until carrots are just tender, about 18-20 minutes. When carrots are tender, remove to a bowl. Reserve broth.

5. While carrots cook, season chicken thighs with salt and pepper. In a skillet that will hold chicken in a single layer, heat oil over medium high heat. Add chicken and sauté until brown, about 4-5 minutes per side, until cooked thoroughly. Remove chicken to an oven-safe dish and place in warm oven.

7. To the skillet, add wine, scraping up any brown bits on bottom of pan. Add reserved broth, bring to a boil and reduce until liquid measures about 3/4 cup, about 12 minutes.

9. Add sour cream to pan, bring to a boil and reduce slightly. Sauce should measure about one cup. Add carrots and chopped tarragon and stir. Return chicken to pan, turning to coat in sauce. Remove to serving platter and garnish with tarragon sprigs.

Nutrition information (per serving): 380 calories; 20 g fat; 7 g saturated fat; 11 g carbohydrate; 2 g fiber; 4 g sugars; 34 g protein



Tidelands Health is the region’s largest health care provider and MUSC Health affiliate, serving the Carolinas at four hospitals and more than 70 outpatient locations. More than 2,500 employee, physician and volunteer partners work side by side with our communities to transform the health of our region – promoting wellness, preventing illness, encouraging recovery and restoring health.