| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Jude2 | 4 | servings | |
INGREDIENTS
| 2 | ts | Oil |
| 8 | sm | Chicken pieces |
| 1 | Onion; chopped | |
| 1 | Carrot; sliced | |
| 1 | pk | MAGGI Chicken & Country Vegetable Soup |
| ; Mix | ||
| 1/4 | c | Dry white wine |
| 1 | ts | Dried tarragon |
| 1 | c | Water |
| 1 | tb | Chopped parsley |
| 1/4 | c | NESTLE Reduced Cream or sour cream |
INSTRUCTIONS
Heat the oil in a frying pan. Add the chicken and brown over a moderately high heat. Place the chicken in a casserole dish. Add the onion and carrot to the pan and cook for 2-3 minutes. Combine the soup mix, wine, tarragon and water. Add to the onion mixture. Bring to the boil, stirring constantly, then simmer over a low heat for 2 minutes. Stir occasionally. Pour over the chicken. Cover the casserole. Cook in a preheated oven, 180 C, for approximately 45 minutes or until the chicken is cooked. Stir in the parsley and reduced cream. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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