Prep 15 mins
Cook 45 mins
From Favorite Recipes of Our First Ladies. I haven't tried this yet.
- 3 lbs chicken parts, can use whole chicken
- 2 tablespoons flour
- 3 tablespoons butter, for browning, may need more
- 2 -3 shallots, finely chopped
- 1⁄2 cup chicken stock
- 1⁄2 cup dry white wine
- 1 bay leaf
- 1 pinch thyme
- 2 parsley sprigs
- 2 tablespoons dried tarragon or 1 bunch fresh tarragon
- 1 cup light cream
- 1⁄4 cup parmesan cheese, grated
- fresh tarragon leaves, to garnish (optional)
- Season the flour with salt and pepper to taste and coat the chicken; reserve the flour not used for sauce later.
- Brown the chicken in some butter and sprinkle the shallots over the chicken and simmer for a few minutes.
- Add the chicken stock, wine, bay leaf, thyme, parsley and tarragon; cover and simmer chicken parts for about 25 minutes, if using whole chicken, simmer about 45 minutes or until tender, turning frequently.
- Remove from pan and keep hot.
- To the pan juices add the cream and grated cheese, and any flour not used in coating the chicken.
- Simmer over low heat until sauce is thick.
- Strain sauce over the chicken and garnish with tarragon leaves.
This recipe was really good and easy to make. I didn't have dry white wine on hand so I used a semi-sweet white wine which I thought worked well.