Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 tb Vegetables oil
- 1 Chicken; cut into 8 pieces
- ; (4-pound)
- 4 Parsnips; peeled, sliced
- 3 lg Carrots; peeled, thinly
- 3 md Leeks; (white and pale
- ; green parts only),
- ; halved lengthwise,
- 1 lb Baby new potatoes; thickly
- 3 c Canned chicken broth
- 2 tb Minced fresh tarragon or 2
- ; dried
- 1/4 c Whipping cream
- ; sliced
- ; sliced
- 1 Bay leaf
- 3 tb Butter
- 3 tb All purpose flour
Preparation
Heat vegetable oil in heavy large Dutch oven over medium heat. Sprinkle chicken pieces with salt and pepper. Add chicken to pot in batches and cook until light brown, about 5 minutes per side. Transfer chicken to bowl. Pour off fat from pot and discard. Add butter to same pot and melt over medium heat. Add sliced parsnips, carrots, leeks and potatoes and stir to coat. Cook 8 minutes, stirring occasionally. Add flour and stir 2 minutes. Gradually mix in chicken broth. Increase heat and bring to boil. Return chicken to same pot. Add 1 tablespoon tarragon and bay leaf. Reduce heat, cover and simmer until chicken and vegetables are cooked through, turning chicken occasionally, about 30 minutes. Using tongs, transfer chicken pieces to large shallow bowl and tent with foil. Add whipping cream to pot; increase heat and simmer until liquids thicken to sauce consistency, about 10 minutes. Discard bay leaf. Mix in remaining 1 tablespoon tarragon. Season stew to taste with salt and pepper. Spoon sauce and vegetables over chicken and serve. Serves 4. Bon Appetit January 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
