Chicken Fricassee (Fricassee de Poulet a L'Ancienne)
Have your butcher cut the breast in half, keeping the wings attached but removing the wing tips.
This quintessential chicken stew is traditionally served over rice, creamy mashed potatoes, or -- our choice -- lightly buttered egg noodles. You'll also want to have a loaf of crusty bread on hand to sop up the extra sauce.
Fricassee can be made one day in advance -- just leave out the tarragon until you're ready to serve the meal. Let fricassee cool completely in the pot, and then refrigerate it. Before serving, simmer the fricassee over medium heat, uncovered, until hot, and stir in the tarragon.