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Active Time: 25 Minutes
Total Time: 55 Minutes
Yield: Serves 5
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| In France, cooking with wine is one of the earliest culinary traditions. It is described in the first written works, such as the fourteenth-century Le Viandier by Taillevent, and is a great national tradition that has continued unbroken for six centuries. In this recipe, the Champagne and cream lend considerable refinement to the tender chicken meat. |
RECIPE INGREDIENTS
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DIRECTIONS
FOR CHICKEN: Remove the skin from the chicken pieces and make incisions in the flesh. Put the chicken, shallot and tarragon into a 10 1/4 inch nonstick sauté pan. Season with salt and pepper and add the Champagne. Bring to a boil over low heat. Stir, cover and cook for 30 minutes.
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FOR SAUCE: Mix the cream, arrowroot and mustard. After the chicken has cooked for 30 minutes, pour this mixture into the pan and cook, covered, for another 15 minutes over low heat.
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Meanwhile, cut off the mushroom stems level with the caps and discard them. Wash the caps, pat dry and finely slice. Add to the pan after 45 minutes' cooking time and cook, uncovered, for 10 minutes, stirring often. Serve immediately.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 5
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