Jenn's Birthday Dinner

When Jenn was growing up, I had a favorite cookbook, "Betty Crocker's International Cookbook (1980).  A recipe from that book became one of her favorites and I would make it for he over the years on her birthday.  With her so far away, I could not make it, but a friends mom offered to try it.

Tarragon Chicken

 

2 ½ - 3 Pound chicken cut up

1 cup chicken broth

3 medium carrots, sliced

1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon leaves

1 ½ teaspoon salt

1/8 teaspoon pepper

1 bay leaf

4 ounces mushrooms, sliced

2 stalks celery, sliced

1 medium onion, sliced

½ cup dry white wine

½ cup half & half

3 tablespoons flour

1 egg yolk

Hot cooked noodles or rice

Heat chicken, chicken broth, carrots, tarragon, salt, pepper and bay leaf to boiling in 12 inch skillet or Dutch oven; reduce heat.  Cover and simmer 30 minutes.  Add mushrooms, celery and onion.  Heat to boiling; reduce heat.  Cover and simmer until thickest pieces of chicken are done, about 15 minutes.

Remove chicken and vegetables to warm platter with slotted spoon; keep warm.  Drain liquid from skillet; strain and reserve 1 cup.  Pour reserved liquid and the wine into skillet.  Mix Half & Half, flour and egg yolk until smooth.  Stir into wine mixture.  Cook, stirring constantly, until thickened. Serve with chicken, vegetables and noodles or rice.