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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- Tags: Chicken, Chicken Fricassee, French Recipes, Stew, Tarragon
Fresh spring greens are set off by a dressing that takes its cue from the classic bouillabaisse flavoring, a nutty, creamy, garlicky mélange that’s stirred into the soup just before it’s served.
Ingredients
1/3 cup chopped hazelnuts
1/2 cup jarred pimiento peppers, rinsed
1/2 teaspoon chopped garlic
2 tablespoons water
1 1/2 tablespoons white balsamic vinegar (see Note)
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 large cucumber, peeled, halved, seeded and cut into thin half-moons
2 stalks celery, thinly sliced
4 cups romaine lettuce, cut or torn into bite-size pieces (about 6 ounces)
1 cup baby spinach leaves
24 leaves fresh basil, chopped
Perfect meringues depend on totally yolk-free whites. The seemingly fussy step of separating each egg into a small bowl before combining them guarantees yolk-free whites for bakeshop-quality meringues every time. These crispy little morsels travel well and make great gifts too.
Ingredients
3 large egg whites, at room temperature (see Note)
1/4 teaspoon cream of tartar
3/4 cup sugar
1/2 teaspoon vanilla extract
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- Tags: Coconut, Eggs, French Recipes, Meringues
