chicken fricassee in a pink lady apple-wine sauce

How To Make chicken fricassee in a pink lady apple-wine sauce

• 1

  Preheat oven to 350˚F (180˚C). Lightly season chicken on all sides with poultry seasoning.
• 2

  Heat olive oil in a large skillet. Cook chicken pieces over medium-high heat for 5 to 7 minutes or until skin is lightly browned, turning frequently to prevent burning and to ensure even cooking. Place chicken pieces in a 9x13 or 8x12-inch baking dish. Discard all but 1 Tbsp of pan drippings.
• 3

  Reduce heat to medium. Add butter, garlic, shallots and mushrooms to the skillet, and let mixture sauté for 2 to 3 minutes, stirring frequently with a wooden spoon to help deglaze skillet. Pour mushroom mixture over chicken in the baking dish.
• 4

  In the same skillet, stir in the vinegar and let it simmer for about 30 seconds over medium heat. Stir wine into the vinegar and bring mixture to a boil for about 2 minutes. Reduce heat to low, and add tomato, apple slices, parsley and 1 Tbsp tarragon, and stir until well blended. Taste the sauce, and add more parsley or tarragon, if preferred. Pour the apple mixture over the chicken in the baking dish.
• 5

  Cover baking dish with lid or heavy-duty foil, and place in preheated oven and bake for 35 to 40 minutes or until chicken is thoroughly cooked.
• 6

  Stir crème fraîche into the pan sauce. Spoon the pan sauce over each serving, and garnish servings with 1 1/2 Tbsp fresh tarragon. Serve immediately while still hot. It's great with roasted potatoes and steamed broccoli served alongside the fricasseed chicken.
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