Chicken Stew with Mushrooms and Tarragon - Kycklinggryta med svamp och dragon

CHICKEN STEW WITH MUSHROOMS AND TARRAGON
Kycklinggryta med svamp och dragon

Serves 4

1 chicken, approx 2 lbs
1 oz butter or margarine
7 oz fresh or frozen sliced mushrooms
2 tablespoons flour
0.8 cup white wine
0.4 cup water
0.4 cup heavy cream
1 teaspoon salt
some black pepper
1 teaspoon tarragon

For serving:
2 leeks


Rinse and wipe off the chicken and cut it in 10 to 12 pieces. Heat the oven to 350F.

Brown the chicken in some of the fat and transfer them to an oven-proof pan. Trim, rinse and slice fresh mushrooms. Sautée the mushrooms in remaining fat. Sprinkle with flour and dilute with wine, water and cream. Bring the sauce to a boil and flavor with salt, pepper and tarragon.

Pour the sauce over the chicken in the pan. Cover with a lid or aluminum foil, put the pan on a rack slightly below the middle of the oven and cook until the chicken is ready, about 30 minutes.

Trim and rinse the leeks. Cut them in about 2 inch long pieces and boil them in lightly salted water until barely tender, about 5 minutes.

Serve with the leek.

Enjoy!

Bella