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Tarragon Chicken with
Mushrooms
1/2 cup diced
bacon (about 4 strips)
2 broiler-fryers (3 1/2 lbs each), each cut in 8 pieces and
skin removed
2 lbs small fresh or frozen white onions, peeled with root
ends attached
1 1/4 pounds large mushrooms, each cut in half
1 can (13 3/4 oz) chicken broth
3/4 cup dry white wine
2 tablespoons lemon juice
2 teaspoon dried tarragon
1 teaspoon salt
1/2 teaspoon pepper
5 tablespoons flour
5 tablespoons cold water
Fresh tarragon sprigs for garnish (opt)
Cook bacon in 6 quart dutch oven until browned. Drain.
Discard all but 2 tablespoons of the drippings. Working in
batches, cook chicken in pot until browned on both sides,
about 6 minutes. Cook onions until golden, about 5 minutes.
Cook mushrooms until golden, about 4 minutes. Return chicken
and onions to pot. Add chicken broth, white wine, lemon
juice, tarragon, salt and pepper. Bring to boiling. Reduce
heat; cover and simmer 40 minutes. Stir together flour and
water in small bowl until smooth. Stir flour mixture into
chicken mixture. Cook until mixture boils and thickens
slightly, about 5 minutes. Arrange chicken on deep, large
platter. Spoon vegetables and sauce over chicken. Sprinkle
with bacon. Garnish with tarragon. Makes 12 servings.
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