Hot Open-Faced Creamed Chicken with Tarragon Recipe

Name: Hot Open-Faced Creamed Chicken with Tarragon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter, plus more softened for the toast; 2 tablespoons all-purpose flour; 1/3 cup dry white wine; 1 1/2 cups chicken stock, recipe follows; Kosher salt and freshly ground white or black pepper; 3/4 cup baby frozen peas; 1/2 cup heavy cream; One 4-ounce jar chopped pimientos, drained; 2 to 3 tablespoons chopped fresh tarragon; 1 rounded tablespoon Dijon mustard; Freshly grated nutmeg; 1 1/3 to 1 1/2 pounds shredded Poached Chicken Breasts, recipe follows; 4 slices (1 1/2 inches thick) good-quality white bread; 6 bone-in, skin-on chicken breast halves (or 3 full breasts); 4 cloves garlic, smashed; 2 to 3 celery stalks, quartered; 1 bay leaf; 1 carrot, quartered; 1 lemon, sliced; 1 onion, quartered; Herb bundle of fresh parsley, rosemary, sage and thyme tied with kitchen string; Kosher salt

Servings: persons

3 tablespoons butter, plus more softened for the toast
2 tablespoons all-purpose flour
1/3 cup dry white wine
1 1/2 cups chicken stock, recipe follows
Kosher salt and freshly ground white or black pepper
3/4 cup baby frozen peas
1/2 cup heavy cream
One 4-ounce jar chopped pimientos, drained
2 to 3 tablespoons chopped fresh tarragon
1 rounded tablespoon Dijon mustard
Freshly grated nutmeg
1 1/3 to 1 1/2 pounds shredded Poached Chicken Breasts, recipe follows
4 slices (1 1/2 inches thick) good-quality white bread
6 bone-in, skin-on chicken breast halves (or 3 full breasts)
4 cloves garlic, smashed
2 to 3 celery stalks, quartered
1 bay leaf
1 carrot, quartered
1 lemon, sliced
1 onion, quartered
Herb bundle of fresh parsley, rosemary, sage and thyme tied with kitchen string
Kosher salt

1
Heat the butter in a saucepan over medium heat.
2
Add the flour and cook, whisking, for 1 minute.
3
Whisk in the wine and cook until slightly reduced, 1 minute.
4
Whisk in the stock and simmer until thickened.
5
Season with salt and pepper.
6
Add the peas, heavy cream and pimientos and return to a low simmer.
7
Add the tarragon, mustard and a few grates of nutmeg, then stir in the chicken.
8
Toast the bread, then liberally butter and cut corner to corner.
9
Ladle the creamed chicken over the toast points and serve.
10
Cook's Note: The creamed chicken can be covered and refrigerated for a make-ahead meal.
11
Reheat over medium heat, partially covered.
12
Put the chicken in a medium stockpot.
13
Add the garlic, celery, bay leaf, carrots, lemons, onions and herb bundle and sprinkle with salt.
14
Add enough water to cover the chicken.
15
Bring to a boil, then reduce the heat to a simmer and cook for 45 minutes.
16
Remove the chicken from the liquid and let cool.
17
Strain the stock.
18
Remove the skin and bones from the chicken, and shred the meat using your fingers or 2 forks.

749

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 3 tablespoons butter, plus more softened for the toast, 2 tablespoons all-purpose flour, 1/3 cup dry white wine, 1 1/2 cups chicken stock, recipe follows, and more.

Yes, Hot Open-Faced Creamed Chicken with Tarragon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot Open-Faced Creamed Chicken with Tarragon

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