Tarragon Chicken with Mushrooms

1. 1

   Wash the chicken, put the tarragon leaves into the cavity, and sprinkle with salt and pepper.

2. 2

   Place the bird in a large saucepan, add the milk, and simmer, covered, for 15 minutes.

3. 3

   Remove the chicken carefully and reserve the milk.

4. 4

   Place the bird in a roasting pan with a little butter and cover with buttered paper.

5. 5

   Bake in a 350 degree F oven for 1-1/2 hours, basting occasionally.

6. 6

   When the chicken is cooked, place on a serving dish and keep hot.

7. 7

   To make the mushroom gravy: Wash the mushrooms, peel if necessary, and slice thinly.

8. 8

   Place the roasting pan with the chicken drippings over heat, add the mushrooms, and stir until cooked, adding a little more butter if necessary.

9. 9

   Pour in the reserved milk, having blended some of it with the cornstarch.

10. 10

    Add the blended cornstarch, bring to a boil stirring continuously, and season with salt and cayenne pepper.

11. 11

    Serve hot in a sauce boat with the chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.