It has been a long time since I last posted a savory dish on my blog. The funny thing about this is that i was never a pastry chef, it was not until after I left the restaurants that I started baking more. I don’t have a very steady hand so I was never good at the decoration portion of desserts, but I really enjoy baking.
This recipe is one that we enjoy around my house very much. We usually make it when there is not a lot of time for anything else.
Baked creamy Tarragon chicken and mushrooms By David Green
1.4 KG chicken legs and thighs
salt and pepper and garlic powder to taste
50 grams butter or margarine
3 cloves garlic
1 small onion
200 grams mushrooms sliced thick
2 tbsp flour
1 chicken stock cube
1 cup water( white wine is better )
1.5 cups heavy cream
2 tbsp Tarragon
Preheat oven to 200c
The first thing you will want to do is separate the thighs from the legs, A little tip is to bend the legs and thighs to see where the joint is and then cut there.
Add Salt Pepper and garlic powder then brown the chicken on all side and put aside until later.
Slice the mushrooms and chop the garlic and onions.
Place the butter in saute pan and melt. Saute the mushrooms and onions for about 3 minutes or until done.
Add the flour and chicken cube, water, heavy cream, and tarragon allow to thicken slightly.
Pour the sauce over the Chicken
Cook for 25 minutes.
I like to serve this with rice and vegetables, but this is just as good with potatoes. I really love tarragon with chicken, I believe that it is the herb that accents chicken the best. This recipe lends itself well to any other herbs you may enjoy so be creative and ENJOY.