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Tarragon Chicken With Mushrooms




Source of Recipe


family circle






List of Ingredients



• 1/2 cup diced bacon (about 4 strips)
  
• 2 broiler-fryers (3 1/2 pounds each), each cut in 8 pieces and skin removed
  
• 2 pounds 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 ounces) chicken broth
  
• 3/4 cup dry white wine
  
• 2 tablespoons lemon juice
  
• 2 teaspoons dried tarragon
  
• 1 teaspoon salt
  
• 1/2 teaspoon pepper
  
• 5 tablespoons all-purpose flour
  
• 5 tablespoons cold water
  
• Fresh tarragon sprigs, for garnish (optional)
  






Instructions



1. Cook bacon in 6-quart Dutch oven until browned, for about 3 minutes. With slotted spoon, remove bacon and transfer to paper toweling to drain.
   
2. Discard all but 2 tablespoons of the drippings in the Dutch oven. Working in batches, cook chicken in pot until browned on both sides, about 6 minutes. Transfer chicken to plate. Cook onions in pot until golden, about 5 minutes. Transfer to plate with chicken. Cook mushrooms in pot until golden, about 4 minutes.
   
   
3. 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.
   
4. 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.
   
5. Arrange chicken on deep, large platter. Spoon vegetables and sauce over chicken. Sprinkle with bacon. Garnish with tarragon if desired.
   
   






Final Comments


Makes 12 servings