Culinary Travel: France

Three things sum up Normandy: Camembert, cider and cows. Spread along the Channel coastline between Brittany and the far reaches of northeast France, Normandy is where the green, pleasant French countryside smacks hard into the rolling waves of La Manche (the Channel). It’s a place of churned butter and soft runny cheese, where broad fields and dry-stone farmhouses perch on the edge of chalk-white cliffs, and the salty tang of the sea is in the air.

Normandy is an enticing blend of old and new. Fishing boats jostle with designer yachts in the harbour of Honfleur; contemporary restaurants and chic boutiques sit alongside half-timbered houses and Gothic churches in Rouen; and the reconstructed centre of Caen is a short drive away from the cobblestones of Bayeux. Whether it’s browsing the Normandy fish market, mixing with the high-rollers at Deauville and Trouville, or strolling the D-Day beaches north of  Bayeux, this is one part of France that will stay with you long after you leave for home.

Normandy, the land of Camembert, calvados, cider, romantic villages and picture-perfect rolling hills, is among the richest and most beautiful regions in all of France. With miles of coastline bordering the English Channel, Norman cuisine abounds with treasures from this rich and diverse area.

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.

By the general description of frying and then braising in liquid, there are recipes for fricassee as far back as the earliest version of the medieval French cookbook Le Viandier, circa 1300. In 1490, it is first referred to specifically as "friquassee" in the print edition of Le Viandier.

Chicken Fricassee with Tarragon

Serves: 4

Total Time: 50 min

Ingredients

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

Directions
Season chicken with salt and pepper. Dredge in flour, shaking off the excess. Heat oil in a large deep skillet or Dutch oven. Add chicken; cook until browned, about 4 minutes per side. Transfer to a plate.

Add shallots to the pan; cook, stirring, until fragrant, about 30 seconds. Add wine and scrape up any browned bits. Simmer until reduced slightly, about 3 minutes.

Add broth; bring to a simmer. Return the chicken to the pan; add carrot, mushrooms and tarragon sprigs. Reduce heat to low, cover and simmer gently until the chicken is tender and no longer pink in the center, about 20 minutes.

Transfer the chicken to a plate; cover with foil to keep warm. Discard tarragon sprigs. Increase heat to medium-high. Simmer the cooking liquid for 2 to 3 minutes to intensify flavor. Add cornstarch mixture and cook, stirring, until slightly thickened, about 2 minutes. Whisk in sour cream, mustard and chopped tarragon. Serve immediately.

Tips & Techniques
Substitution note: You can use 1 1/2 teaspoons dried tarragon instead of fresh. Add it all at once in Step 3.

If you have a taste for culinary travel, let Rawhide Travel and Tours help you plan your next vacation and all of your other reservation needs. Call us at (602) 843-5100 or visit our website: rawhidetravel.com.

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