| 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.
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