Tarragon Chicken With Mushrooms

Tarragon Chicken With Mushrooms
Servings: 12 Prep 20 mins Cook 1 hr


  • 1/2 cup diced bacon (about 4 strips)
  • 2 broiler-fryers (3-1/2 pounds each), cut in 8 pieces and skin removed
  • 2 small fresh or frozen white onions, peeled with root ends attached
  • 1 1/4 large mushrooms, each cut in half
  • 1 can (13-3/4 ounces) chicken broth
  • 3/4 cup dry white wine
  • 2 tablespoons lemon juice
  • 2 teaspoons dried tarragon
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 5 tablespoons all-purpose flour
  • 5 tablespoons cold water
  • Fresh tarragon sprigs, for garnish (optional)

Make It

1. Cook bacon in 6-quart Dutch oven until browned, for about 3 minutes. With slotted spoon, remove bacon and transfer to paper toweling to drain.

2. Discard all but 2 tablespoons of the drippings in the Dutch oven. Working in batches, cook chicken in pot until browned on both sides, about 6 minutes. Transfer chicken to plate. Cook onions in pot until golden, about 5 minutes. Transfer to plate with chicken. Cook mushrooms in pot until golden, about 4 minutes.

3. Return chicken and onions to pot. Add chicken broth, white wine, lemon juice, tarragon, salt and pepper. Bring to boiling. Reduce heat; cover and simmer 40 minutes.

4. Stir together flour and water in small bowl until smooth. Stir 1 cup chicken cooking liquid into flour mixture until smooth. Stir flour mixture into chicken mixture. Cook until mixture boils and thickens slightly, about 5 minutes.

5. Arrange chicken on deep, large platter. Spoon vegetables and sauce over chicken. Sprinkle with bacon. Garnish with tarragon if desired. Makes 12 servings.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 383, Fat, total (g): 19, chol. (mg): 113, carb. (g): 12, pro. (g): 37, sodium (mg): 463, Percent Daily Values are based on a 2,000 calorie diet.