Tarragon Chicken
A delicious chicken recipe that is simple to make and delicious tasting with a side of bread – she made it for us at an SI Board meeting:
- 2 ½ – 3 lb broiler-fryer chicken cut up ( I often use 6-8 chicken
breasts) - 1 cup chicken broth
- 3 medium carrots, sliced
- 1 Tbsp snipped fresh Tarragon or 1 tsp dried tarragon leaves
- 1 ½ tsp salt
- 1/8 tsp pepper
- 1 bay leaf
- 4 oz. mushrooms, sliced
- 2 stalks celery, sliced
- 1 medium onion
- ½ cup dry white wine
- ½ cup half & half
- 3 Tbsp flour
- 1 egg yol
- Hot cooked noodles
- Heat chicken, chicken broth, carrots, tarragon, salt, pepper and bay leaf to boiling in 12 inch skillet or Dutch oven; reduce heat. Cover & 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 & half, flour and egg yolk until
smooth; stir into wine mixture. Cook stirring constantly, until thickened. - Serve with chicken, vegetables and noodles.
Barb tried it in the slow cooker to see how that works. Always experimenting! I’d say it worked out really well Barb – the sauce was delicious.
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