Tarragon Chicken With Mushrooms Recipes

Steps:

• In a 5-qt. slow cooker, combine carrots, mushrooms and onion. Top with chicken. In a small bowl, combine broth, tarragon, salt and pepper; pour over chicken. Cook, covered, on low until chicken is tender, 6-8 hours. Remove chicken; when cool enough to handle, shred with 2 forks. Transfer chicken and vegetables to a serving platter; keep warm., Pour juices into a small saucepan. Skim fat. In a small bowl, mix cornstarch with 1/2 cup cooking juices until smooth. Whisk into pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Add cream; heat through. Serve with chicken and vegetables.

Steps:

• Dredge chicken in flour mixture and brown on all sides in butter.
• Remove and set aside.
• Add onions, garlic and mushrooms to pan and cook until limp.
• Stir in sugar, tarragon and wine.
• Return chicken; cover and simmer for 25 minutes.
• Mix 1 teaspoon flour with sour cream and pour into pan; stir over med.
• heat until sauce thickens.
• Sprinkle with green onion.

Steps:

• 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.