Tarragon Chicken with Mushrooms
Ready In: 2 hrs 10 mins
Serves: 4
Ingredients
- 3 -3 1⁄2 lbs roasting chickens
- 1⁄4 cup fresh tarragon leaf
- salt and pepper
- 1 1⁄4 cups milk
- butter
For mushroom gravy
- 1⁄2 lb mushroom
- 1 tablespoon cornstarch
- salt
- cayenne pepper
Directions
- Wash the chicken, put the tarragon leaves into the cavity, and sprinkle with salt and pepper.
- Place the bird in a large saucepan, add the milk, and simmer, covered, for 15 minutes.
- Remove the chicken carefully and reserve the milk.
- Place the bird in a roasting pan with a little butter and cover with buttered paper.
- Bake in a 350 degree F oven for 1-1/2 hours, basting occasionally.
- When the chicken is cooked, place on a serving dish and keep hot.
- To make the mushroom gravy: Wash the mushrooms, peel if necessary, and slice thinly.
- Place the roasting pan with the chicken drippings over heat, add the mushrooms, and stir until cooked, adding a little more butter if necessary.
- Pour in the reserved milk, having blended some of it with the cornstarch.
- Add the blended cornstarch, bring to a boil stirring continuously, and season with salt and cayenne pepper.
- Serve hot in a sauce boat with the chicken.
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