Tarragon Chicken
My family has been using this recipe for the past 35 years. It is easy and delicious. Tarragon is a somewhat anise flavored herb. We grow tarragon in our garden so we have it fresh, but this recipe works just as well with dried tarragon. It makes a lovely sauce. We serve it over egg-noodles.
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Servings: 5
Preparation Time: 0:45
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Ingredients
- 3 pound broiler-fryer chicken, cut up
- 1 cup chicken broth or bouillon
- 3 medium carrots, sliced
- 1 Tablespoon chopped fresh tarragon, or 1 teaspoon dried tarragon leaves
- 1/8 teaspoon ground black pepper
- 1½ teaspoons old bay seasoning
- 4 ounces fresh white button, Cremini, or baby bella mushrooms, cut into bite sized pieces
- 2 stalks celery, sliced
- 1 medium onion, sliced
- ½ cup dry white wine; Chardonnay is good
- ½ cup half-and-half
- 3 Tablespoons all-purpose flour
- 1 egg yolk
- Cooked egg noodles
Directions
- Heat chicken, chicken broth, carrots, tarragon, Old Bay seasoning, and pepper to boiling in a large pot; 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, probably about 15 minutes.
- This would be a good time to cook your egg noodles.
- Remove the chicken and vegetables to a warm platter with a sloted spoon; keep warm. Drain the liquid from your pot, straining and reserving one cup.
- Pour reserved liquid and the wine into a small pot.
- Whisk together half-and-half, flour, and egg yolk until smooth, and stir into reserved wine mixture.
- Cook, stirring constantly, until thickened, remove from heat.
- Serve over noodles with chicken and vegetables.
Enjoy!