Chicken is a type of meat that always comes to the rescue, whether you're preparing a quick dinner for the whole family or hosting friends. Today's recipe is a simple yet flavorful dish featuring chicken as the star ingredient, cooked in a casserole with mushrooms and a touch of tarragon for a special flavor. For this recipe, you can use either fresh mushrooms or the packaged ones available at the supermarket. This is a delicious,...
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Clean the mushrooms and slice them into thick pieces. Place them in a bowl and drizzle with the lemon juice.
Heat the oil in a casserole dish and brown the chicken pieces.
Add the minced garlic, sugar, wine, mushrooms, and tarragon to the casserole. Stir well, then add the potatoes.
Cover the casserole and cook over low heat for about 35 minutes, stirring occasionally.
In a small saucepan, melt the butter over low heat.
Once melted, add the flour and stir to form a roux.
Gradually add 4 tablespoons of water, stirring constantly, until a thick sauce forms.
Add the roux to the chicken mixture in the casserole and cook for an additional 5 minutes.
Use fresh tarragon for a more aromatic flavor.
If you prefer a thicker sauce, add a little more flour to the roux.
Serve with crusty bread or steamed vegetables for a complete meal.
Can I use chicken thighs instead of a whole chicken?
Yes, chicken thighs or drumsticks can be used as a substitute for a whole chicken. Adjust cooking time accordingly.
What type of wine should I use?
Dry white wine, such as Sauvignon Blanc or Chardonnay, works best for this recipe.
Can I make this dish ahead of time?
Yes, this dish can be prepared ahead and reheated. The flavors will deepen over time.
What can I use instead of tarragon?
If tarragon is unavailable, you can substitute it with thyme or parsley for a slightly different flavor.
Is it possible to make this recipe dairy-free?
Yes, you can replace butter with a dairy-free alternative like margarine or olive oil.
