Prep 20 mins
Cook 1 hr
A never fail company dish. Can't say whether it is the tarragon, the almonds, the sherry but it is simply lovely. This recipe comes from my cousin Eleanor. She deserves all the credit for some of my best food experiences. I hope you agree.
- 1⁄4 cup butter
- 1 (3 lb) frying chickens, cut in serving pieces
- 1 garlic clove, chopped
- 2 tablespoons onions, chopped
- 1 tablespoon tomato paste
- 2 tablespoons flour
- 1 1⁄2 cups chicken stock
- 2 tablespoons sherry wine
- 2 tablespoons slivered almonds
- salt & freshly ground black pepper
- 1 teaspoon dried tarragon
- 3⁄4 cup sour cream
- 1 tablespoon parmesan cheese
- In a skillet, heat the butter, add the chicken and brown on all sides. Remove chicken and keep hot. To the pan add the garlic, onion and cook over low heat 3 minutes. Add the tomato paste and flour and stir with a wire whisk until mixture is smooth.
- Stir in the stock and sherry. When mixture returns to a boil, return chicken to pan and add almonds, salt, pepper and tarragon. Cover and simmer slowly 45-50 minutes.
- Transfer chicken to a shallow casserole, stir the sour cream in the sauce remaining in the pan and heat thorougly. Do not boil. Pour sauce over chicken and sprinkle with cheese. Brown lightly under preheated broiler.
This is lovely! The flavors blend wonderfully and it's easy to put together. Loved the crunch of the almonds. Thanks for sharing!