Ingredients:

• 4 lbs of chicken pieces
• 2 tablespoons unsalted butter
• 1 sliced onion
• 1/4 cup flour
• 2 cups chicken broth
• 1/4 cup white wine
• 1/2 teaspoon dried tarragon
• 1/2 cup heavy cream
• Salt and pepper to taste
• 2 egg yolks
• 1 tablespoon lemon juice
• 2 tablespoons minced fresh parsley

To start the recipe, melt the butter in a large skillet over medium-high heat. In the meantime, season the chicken pieces with salt and pepper. Add the chicken to the skillet and cook until golden brown. Once done, transfer the chicken to a plate and set aside.

Add the onion to the same skillet and cook until softened. Sprinkle the flour over the onions and cook, stirring constantly, for about 2 minutes. Pour in the chicken broth and white wine, then stir well until the sauce is smooth. Add the tarragon and return the chicken to the skillet.

Reduce the heat and allow the dish to simmer for around 25 minutes, or until the chicken is thoroughly cooked. Optionally, stir in the heavy cream, then cook for an additional 5 minutes. In a separate bowl, whisk together the egg yolks and lemon juice. Gradually add a small amount of the hot sauce to the bowl, stirring constantly. Once the egg mixture is heated, pour it into the skillet.

Continue to gently cook the fricassee until the sauce thickens. Do not let this dish boil or the sauce may curdle. Once the sauce has thickened, remove the skillet from heat and stir in the parsley. Finally, the French Chicken Fricassee is ready to be served.