A classic French one pot – not quite a stew, its seasonal ingredients and delicious-but-simple pan sauce make it a wonderful dish for Spring entertaining.
Roughly chop half tarragon leaves; set aside. Put 3tbsp flour into a large mixing bowl; season well. Toss chicken breasts in this flour to coat. Heat half oil in a large wide pan. Gently fry half the chicken on each side until golden. Lift out with tongs; set aside on plate. Repeat with rest of oil and chicken.
Step 2
Add butter, leeks and garlic to empty pan; fry for 2min until just softened. Add the other 1tbsp flour, scraping at cooked-on bits in base of pan; cook for 1min. Remove from heat, pour in vermouth or wine; stir until creamy. Pour in stock; return to heat. Cook, stirring, for 5-10min until reduced slightly.
Step 3
Return chicken to pan and add chopped tarragon. Simmer on lowest heat, stirring from time to time, for 15-20min or until the chicken is cooked through.
Step 4
Transfer to a warm serving dish and scatter over the remaining fresh tarragon just before serving.
The fricassée can be made up to end of step 3 up to 2 days in advance. Once cool, store covered in fridge. Reheat in a large pan or casserole, with a splash of milk, over a low heat for 45min until gently simmering and piping hot. Scatter with remaining tarragon before serving.
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