Five years ago I was intrigued by a recipe I saw Martha Stewart prepare on the Today Show. It was Chicken Fricassee. The thing that intrigued me the most was something called a “liaison” which is a mixture of egg yolks and heavy cream that is used to thicken a sauce. I immediately prepared the recipe exactly as Martha Stewart had done and it was delicious. The liaison added a rich flavor to the dish and thickened it just enough. The thickening was aided by the flour in which I dredged the chicken.
Well, fast forward about five years and I was watching The Chew. Clinton Kelly was making a chicken dish and used a liaison to thicken his stew. He didn’t call it a liaison, but I never forgot that fricassee recipe. The wheels in my head started turning immediately and I decided to recreate the recipe Martha Stewart had made. I lightened it up a bit by not using flour and the result was totally scrumptious!!! Other than a long cooking time, this recipe is really simple. The tarragon adds a flavor that my family couldn’t discern. They kept saying it tastes so good but something is different.