Tarragon Chicken
Print recipe| Serves | 8 |
Ingredients
- 8 - 10 boneless, skinless chicken thighs (or 4 boneless chicken breasts)
- 1 onion (chopped)
- 2 Cloves garlic (minced)
- 1 1/2 Cups thinly sliced mushrooms (white or cremini or a mixture)
- 1 Cup (250ml) unsalted chicken broth
- 3 Tsp all purpose flour
- 1 Tbsp soft butter
- 1/4 Tsp salt
- 2 Tsp dried tarragon
- 2 Tsp Worcestershire sauce
- 1/2 cup sherry
Directions
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Put the mushrooms and chicken broth in a saucepan and gently simmer them together for 20 minutes.  | |
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Put the tablespoon of butter in the bottom of another saucepan and melt the butter over medium heat. When melted, remove it from the heat and add the flour and salt. The mixture should form a soft roux (test: draw a line with a spoon in the middle and it should almost fill in). Add a little bit of the milk and the sauce should start to thicken. Put it back on the heat and gradually add the rest of the milk, while continuing to stir. The mixture should get nice and thick. Add the tarragon and Worcestershire sauce to this mixture. Set it aside.  | |
| Shake the chicken in a bag with 1/4 cup of flour and 1 tsp salt. Set aside. Heat a tbsp of butter and oil in a medium sized frying pan. Add the onion and garlic and cook until just translucent. Set aside the onion and garlic. Add the chicken pieces to the same pan, browning on both sides (you may need to add some extra oil to brown the chicken). When it is nicely browned, add back the onion and garlic and deglaze the pan with the sherry. | |
| Scrape up all the bits and put the chicken mixture in an oven going casserole dish. Mix the mushroom mixture with the tarragon mixture and pour this over the chicken in the casserole. Cover it. | |
| Bake in a 350 °F oven for 45 minutes. Uncover for the last 10 minutes. If the sauce is too runny, make up a mixture of 1 tbsp of cornstarch and 2 tbsp of water and add this to the sauce. Stir until it thickens. Serve with rice. | |