Ingredients 1/4 cup flour 3 tablespoons flour 1/3 cup olive or vegetable oil 2 medium onions, sliced 2 cloves garlic, chopped 1 pound mushrooms, sliced 1 teaspoon leaf tarragon, crumbled 1 teaspoon salt 1/4 teaspoon pepper, freshly ground 2 Bay leaves 1 can chicken broth 13.75 ounces 1 cup dry white wine 1 package frozen peas 10 ounces 1 medium chicken
Instructions Place 1/4 cup flour and the chicken in plastic bag. Shake to coat chicken thoroughly. Heat oil in skillet. Brown chicken on both sides. Remove to heavy kettle or dutch oven. Drain oil and return 3 Tablespoons to dutch oven. Add onions, garlic and mushrooms to skillet. Saute, stirring occasionally, until onions are tender. Add tarragon, salt, pepper, bay leaves, chicken broth and wine. Heat. Pour over chicken. Simmer, covered, 1 hour or until chicken is tender. Blend remaining 3 Tablespoons flour with small amount of water in cup. Stir into stew. . Bring to boiling. Cook and stir until sauce thickens .Add peas and cook til peas are just barely tender.
Description
Serving Ideas
Great over linguine.
Notes Be sure that you don't overcook after adding the peas. They should stay green and firm so that it will look nice.
Source Teri's Kitchen
Comments