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Tarragon Chicken

Global.Potpourri's picture
  Broiler fryer chicken 3 Pound
  Chicken broth/Bouillon 1 Cup (16 tbs)
  Carrots 3 Medium, sliced
  Snipped fresh tarragon/1 teaspoon dried tarragon leaves 1 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Bay leaf 1
  Mushrooms 4 Ounce, sliced
  Celery stalks 2 , sliced
  Onion 1 Medium, sliced
  Dry white wine 1⁄2 Cup (8 tbs)
  Half and half 1⁄2 Cup (8 tbs)
  Flour 3 Tablespoon
  Egg yolk 1
  Hot cooked noodles 2 Cup (32 tbs)

Heat chicken, chicken broth, carrots, tarragon, salt, pepper and bay leaf to boiling in 12-inch skillet or Dutch oven; reduce heat.
Cover and simmer 30 minutes.
Add mushrooms, celery and onion.
Heat to boiling; reduce heat.
Cover and simmer until thickest pieces of chicken are done, about 15 minutes.Remove chicken and vegetables to warm platter with slotted spoon; keep warm.
Drain liquid from skillet; strain and reserve 1 cup.
Pour reserved liquid and the wine into skillet.
Mix half-and half, flour and egg yolk until smooth; stir into wine mixture.
Cook, stiring constantly, until thickened.

Recipe Summary

Main Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4845 Calories from Fat 2147

% Daily Value*

Total Fat 240 g368.5%

Saturated Fat 73 g365.1%

Trans Fat 0.2 g

Cholesterol 1512.5 mg504.2%

Sodium 4810.9 mg200.5%

Total Carbohydrates 318 g106.1%

Dietary Fiber 23.9 g95.8%

Sugars 29.2 g

Protein 321 g641.2%

Vitamin A 687.4% Vitamin C 102.9%

Calcium 74.7% Iron 156.1%

*Based on a 2000 Calorie diet

Tarragon Chicken Recipe