Creamy chicken fricassee, tarragon, broccoli, cherry tomatoes, purple cauliflower, roasted fingerlings potatoes

For 4 people

Ingredients

1 bunch broccoli, cut somite, season with 1 tbsp oil, 1 pinch salt and roast at 425 degrees F. for 10 to 15 min until tender

½ purple cauliflower or white, cut somite, season with 1 tbsp oil, 1 pinch salt and roast at 425 degrees F. for 10 to 15 min until tender

1 lb fingerlings potatoes, cut in half, season with 1 tbsp oil, 1 pinch salt and roast at 425 degrees F. for 10 to 25 min until tender

3 tbsp flour mixed with 1 tsp salt, 1 tsp cayenne

4 chicken thighs boneless, skinless cut into 1 inch wide strips

3 tbsp canola oil

½ cup white wine

2 cups chicken broth

2+2 tbsp chopped tarragon

1 cup heavy cream

Salt, pepper, cayenne pepper

Directions :

Bring a skillet to temperature on a high flame. Add canola oil, dredge the chicken strips into flour mix. Sear the chicken into hot oil,
once golden brown on all surfaces, deglaze with white wine, reduce to half. Add chicken broth and 2 tbsp chopped tarragon, cover
and cook for 25 min or until tender. Take out the chicken strips, reserve, add cream and reduce until the sauce coats the back of a
spoon. Add chicken back in, cauliflower, broccoli, fingerling potatoes and tarragon, bring to boil, check seasoning and serve.

Enjoy