Chicken And Mushroom Casserole With Tarragon Bread
- 2 tbsp oil
- 4 - 1/2 lb chicken legs, separated into drumsticks and thighs
- 2 None onions, peeled and sliced
- 1/2 lb button mushrooms, sliced
- 1 tbsp all-purpose flour
- 3/4 cup chicken stock
- 2/3 cup 2% or whole milk
- 3 1/2 tbsp butter, softened
- 1 oz fresh tarragon, chopped
- 1/2 cup heavy cream
- 1 None baguette, cut into 3/4 inch thick slices
- Preheat the oven to 325u0b0F. Heat the oil in a dutch oven or heavy bottomed pot, season the chicken and sear the chicken on all sides. Remove from the pan. Add the onions and mushrooms and saute for 5 mins. Sprinkle in the flour and cook for 1 min, stirring constantly. Gradually stir in the stock and milk. Bring to a boil and add the chicken back to the pan. Remove from the heat, cover and bake for 45 mins.
- To finish, mix the butter with 1/2 the tarragon and season. Spread onto the bread, then reassemble the slices as a loaf and wrap in kitchen foil. Mix the cream with the remaining tarragon and season. Pour over the chicken. Return to the oven, uncovered, along with the bread. Cook for 15 mins.
oil, chicken, onions, button mushrooms, flour, chicken stock, milk, butter, fresh tarragon, heavy cream, baguette
Taken from recipes-plus.com/api/v2.0/recipes/15993 (may not work)