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| CHICKEN IN TARRAGON CREAM SAUCE | |
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2 (3 lb.) chickens, cut into serving pieces 2 c. dry white wine 2 c. chicken broth 1 tbsp. finely chopped fresh tarragon or 1/2 tsp. dried Salt & pepper 1 c. heavy cream 1 tbsp. butter 1 tbsp. flour 1. Arrange chicken pieces skin side down in 1 layer in a heavy casserole. Add wine, broth, tarragon, salt and pepper to taste and cover. Bring to boil and cook for 15 to 20 minutes. Remove chicken and cover with foil to keep warm. 2. Cook sauce over high heat until reduced by half. Add heavy cream and cook 8 to 10 minutes longer. Add salt and pepper to taste. 3. Blend butter and flour and add to sauce, stirring. Do not boil. Pour hot sauce over chicken and serve. Makes 8 servings. | |
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recipe reviews #36697
Robin (Connecticut) says:
This recipe makes the cheapest cut of chicken being the thighs and drum sticks a gourmet meal. I used fresh tarragon from my garden and doubled the amount because I love the taste. I served it with white rice which the sauce went quite well with. This is my favorite chicken recipe now.
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