Ingredients Jump to Instructions ↓

  1. 1/4 lb Fresh mushrooms (3/4 cup)

  2. 8 Chicken thighs (about 2 Lbs)

  3. Salt

  4. Pepper

  5. 2 tb Butter

  6. 1/3 c Dry white wine

  7. 1 c Heavy cream

  8. 1 tb Fresh tarragon, minced

Instructions Jump to Ingredients ↑

  1. PREPARATION: Rinse, trim and slice the mushrooms.

  2. Lightly sprinkle chicken with salt and pepper.

  3. Melt butter in a large frying pan and sear chicken on all sides over medium-high heat, about 4 minutes.

  4. Add mushrooms and cook until softened, about 4 minutes.

  5. Stir in wine and reduce heat; simmer, covered, until chicken is cooked through, about 20 minutes.

  6. Remove chicken from pan with slotted spoon.

  7. Increase heat to high, stir in cream; simmer until reduced to 3/4 cup, about 4 minutes.

  8. Lower heat to medium and return chicken to pan; cook until chicken is warmed through.

  9. Stir in fresh tarragon and season to taste with salt and pepper.

  10. (NOTE: Recipe can be prepared several hours ahead.

  11. ) SERVING: Reheat over low heat if made ahead.

  12. Serve with rice pilaf, if desired.

  13. Makes 4 servings.

  14. [COOKS; May/Jun 1988] Posted by Fred Peters.


Send feedback