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TARRAGON
CHICKEN
(one of my favorites)
Ingredients
·
2½ to 2 lb. chicken, cut up
·
1 C chicken broth or bouillon
·
3 medium carrots, sliced (3 stalks of celery, sliced may be added too)
·
1 T snipped fresh tarragon
(or 1 tsp dried tarragon leaves)
·
1½ tsp salt
·
1/8 tsp pepper
·
1 bay leaf
·
4 oz mushrooms, sliced
·
2 stalks celery, sliced
·
1 medium onion, sliced
·
½ C dry white wine
·
½ C half & half
·
3 T flour
·
1 egg yolk
·
Hot egg noodles
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 wine into skillet. Mix half & half, flour and egg yolk
until smooth, stir into wine mixture.
Cook, stirring constantly, until thickened
Serve with chicken, vegetables, and noodles
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