| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Dutch |
January 199 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Vegetables oil |
| 1 |
|
Chicken; cut into 8 pieces |
|
|
; (4-pound) |
| 3 |
tb |
Butter |
| 4 |
|
Parsnips; peeled, sliced |
| 3 |
lg |
Carrots; peeled, thinly |
|
|
; sliced |
| 3 |
md |
Leeks; (white and pale |
|
|
; green parts only), |
|
|
; halved lengthwise, |
|
|
; sliced |
| 1 |
lb |
Baby new potatoes; thickly sliced |
| 3 |
tb |
All purpose flour |
| 3 |
c |
Canned chicken broth |
| 2 |
tb |
Minced fresh tarragon or 2 teaspoons |
|
|
; dried |
| 1 |
|
Bay leaf |
| 1/4 |
c |
Whipping cream |
INSTRUCTIONS
Heat vegetable oil in heavy large Dutch oven over medium heat.
Sprinkle chicken pieces with salt and pepper. Add chicken to pot in
batches and cook until light brown, about 5 minutes per side.
Transfer chicken to bowl. Pour off fat from pot and discard.
Add butter to same pot and melt over medium heat. Add sliced parsnips,
carrots, leeks and potatoes and stir to coat. Cook 8 minutes, stirring
occasionally. Add flour and stir 2 minutes. Gradually mix in chicken
broth. Increase heat and bring to boil. Return chicken to same pot.
Add 1 tablespoon tarragon and bay leaf. Reduce heat, cover and simmer
until chicken and vegetables are cooked through, turning chicken
occasionally, about 30 minutes.
Using tongs, transfer chicken pieces to large shallow bowl and tent
with foil. Add whipping cream to pot; increase heat and simmer until
liquids thicken to sauce consistency, about 10 minutes. Discard bay
leaf. Mix in remaining 1 tablespoon tarragon. Season stew to taste
with salt and pepper. Spoon sauce and vegetables over chicken and
serve.
Serves 4.
Bon Appetit January 1994
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