Poulet a l'Estragon (Chicken Tarragon)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Cooking Spray1 three pound chicken, quartered and skinned3 shallots, finely chopped1/2 pound white mushrooms thinly sliced1 cupof dry white wine1 cup of chopped canned plum tomatoes, drained2 tablespoons of fresh chopped tarragon1 cup Homemade Chicken Broth or low-sodium cannedSalt and Pepper to taste
Coat a large skillet with cooking spray. Heat over medium heat until hot but not smoking. Add the chicken and cook, turning, until browned on all sides. Transfer the chicken to a large plate and reserve.
Add the shallots and mushrooms and cook over medium heat, stirring occasionally, until the mushroons turn dark and exude their juices, about 5 minutes. Add the white ine, raise the heat to high, and boil just until it reduces a little, 3 to 4 minutes. Reduce the heat to medium and add the remaining ingredients, including the reserved chicken. Cover and reduce heat until the chicken is tender, about 30 minutes. Taste the sauce to correct the seasoning.
Number of Servings: 4
Recipe submitted by SparkPeople user CHEFSOPHIE.
Add the shallots and mushrooms and cook over medium heat, stirring occasionally, until the mushroons turn dark and exude their juices, about 5 minutes. Add the white ine, raise the heat to high, and boil just until it reduces a little, 3 to 4 minutes. Reduce the heat to medium and add the remaining ingredients, including the reserved chicken. Cover and reduce heat until the chicken is tender, about 30 minutes. Taste the sauce to correct the seasoning.
Number of Servings: 4
Recipe submitted by SparkPeople user CHEFSOPHIE.
Nutritional Info Amount Per Serving
- Calories: 189.4
- Total Fat: 2.6 g
- Cholesterol: 77.5 mg
- Sodium: 316.3 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 1.3 g
- Protein: 26.7 g
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