Chicken Stew: Creamy Chicken Stew with Tarragon

posted by kothie 12-07-99 1:08 AM

Creamy Chicken Stew with Tarragon
Category: Chicken, Stews, Entrees
Yield: 4 servings

1 each whole chicken, cut into stewing pieces
2 tbsp butter
2 tbsp flour
2 tbsp cooking oil
3 each shallots, peeled and chopped
1 each garlic clove, chopped
6 each branches of tarragon, fresh, divided
1/2 lbs button mushrooms, sliced
2 cup white wine
1/2 cup water
1 each bouquet garni
salt and pepper
1/2 cup fresh cream

Dust the chicken pieces with flour.

In a pressure cooker, melt butter with oil over high heat. Add the chicken pieces and saute to brown the sides. Add the chopped shallots, garlic, a third of the tarragon leaves, and the sliced mushrooms. Saute for 2 minutes, then add the wine, water, bouquet garni, salt and pepper (according to taste). Bring to a quick boil, then cover and seal.

Cook under pressure for about 25 minutes. Open, then add the cream and the rest of the tarragon. Let it simmer gently for 5 - 10 minutes, uncovered.

Serve hot with potatoes and salad.


Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line