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Tarragon Chicken

Global.Potpourri's picture
Ingredients
  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)
Directions

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

Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Chicken

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