Ingredients

  • 1 whole chicken (about 1-1.2kg, cut into eight pieces)
  • 4 tablespoons oil
  • 1.2 liters chicken stock
  • 600 grams mushrooms (quartered)
  • 50 grams butter (chopped into small pieces)
  • 1 bunch tarragon leaves (fresh, removed and chopped)
  • 400 milliliters whipping cream

Directions

  1. Heat the oil in a stove top casserole dish and lightly fry the chicken pieces until golden brown. Add the chicken stock and simmer for about 45 mins.
  2. Meanwhile, melt half the butter in a frying pan, and sauté the mushrooms for 10 mins, then season.
  3. Lift the chicken pieces out of the casserole and set aside. Pour the cream into the remaining stock and simmer for about 10 mins. The sauce should thicken. Stir the remaining butter into the sauce until it melts.
  4. Put the chicken pieces back into the casserole, and add the mushrooms. Stir in the chopped tarragon, keeping a small quantity to one side for the garnish. Cover and cook on a low heat for 1to 1 1/2 hours. Sprinkle the remaining tarragon on the top and serve in the casserole dish.
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NutritionView more

550Calories
Sodium20%DV480mg
Fat55%DV36g
Protein84%DV43g
Carbs6%DV17g
Fiber8%DV2g

PER SERVING *

Calories550Calories from Fat320
% DAILY VALUE*
Total Fat36g55%
Saturated Fat15g75%
Trans Fat
Cholesterol170mg57%
Sodium480mg20%
Potassium1230mg35%
Protein43g84%
Calories from Fat320
% DAILY VALUE*
Total Carbohydrate17g6%
Dietary Fiber2g8%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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