Fricassee is a classic French stew of chicken and vegetables, cooked in white wine and finished with a touch of cream. The light tarragon-infused sauce begs to be sopped up with crusty bread.

Ingredients

2 1/2 pounds bone-in chicken pieces, skin removed
1/4 teaspoon salt
Freshly ground pepper to taste
2 tablespoons all-purpose flour
1 tablespoon extra-virgin olive oil
5 large shallots, finely chopped (about 1 cup)
1 cup dry white wine
1 1/2 cups reduced-sodium chicken broth
1 medium carrot, peeled and thinly sliced
1 pound button mushrooms, wiped clean and halved or quartered
4 sprigs fresh tarragon plus 4 teaspoons chopped (see Note)
1 tablespoon cornstarch mixed with 1 tablespoon water
1/4 cup reduced-fat sour cream
2 teaspoons Dijon mustard

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