Tarragon Chicken With Sour Cream

Submitted by CulinaryQueen

"Another one from The Philadelphia Orchestra Cook Book. This would probably work well with boneless chicken breasts also."

 

• Ready In: 1hr 25mins
• Ingredients: 12
• Serves: 4-6

ingredients

• 4 tablespoons butter
• 8 -12 chicken pieces (legs or thighs or breasts)
• 1⁄2 cup onion, chopped
• 1 garlic clove, minced
• 4 tablespoons tomato paste (puree)
• 4 tablespoons flour
• 3 cups chicken stock
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 tablespoon dried tarragon
• 1 1⁄2 cups sour cream
• 4 tablespoons parmesan cheese, grated

directions

1. Heat butter in large fry pan over medium high heat.
2. Brown chicken pieces on all sides and remove from pan and keep warm.
3. Add onion and garlic to pan and cook until tender.
4. Stir in tomato paste and flour.
5. Slowly add chicken stock and stir. Bring to a boil while stirring until mixture thickens.
6. Return chicken to pan.
7. Add salt, pepper and tarragon.
8. Cover and simmer gently 45 minutes.
9. Remove chicken to warm platter.
10. Gradually add sour cream to sauce and heat gently.
11. Pour sauce over chicken and sprinkle with Parmesan.
12. Serve with rice.

Reviews

[Thymestudio]

Really tasty and flavor packed!! Loved the recipe, easy to prepare. Only changes I made was instead of the tomato paste (I was out) I put in some chopped tomatoes (1/2 cup)...and I used half the amount of sour cream (again all I had on hand) but did not miss the rest. Will keep the recipe and use again.

 

[Sauce Lover]

Really good and easy too. I used boneless chicken breasts, sliced them into tenders, pounded them a little bit and the other change I made was to use some cayenne pepper in the finished sauce. I didn't have to simmer the sauce for 45 min. as recipe states, chicken was done after 10 minutes and I liked the texture of the sauce. Served with wild rice and fresh veggie. Very good!!

 

[mistralwnd]

Wonderfull flavour... I used boneless breasts and veggie stock - my only change...I will keep and share this recipe - thank you for sharing!!

 

[KPD123]

excellent recipe! the sauce is phenomenal!!! my changes were that i used boneless, skinless thighs, used about 4 garlic cloves, added serrano peppers and cayenne. i served over egg noodles tossed with butter, parm, and fresh parsley! it makes loads of sauce, so i will mix it with some pasta later this week for lunch!! thanks for the keeper culinary queen!!

 

[Stephanie Y.]

Rich, creamy and delicious! I used 7 boneless skinless thighs and otherwise followed the recipe. I ended up with extra sauce since I used less chicken and plan on serving it over some penne with the last 2 thighs cut into cubes. Next time I will reduce the salt to 1/2 tsp. but I'm giving this 5 stars because it was so good!