I come up with this one for a dinner party for 14 people. Linda just can't seem to not invite people so we end up with these numbers. We had three courses;
Entrée: Braised Endive with a walnut & blue cheese topping
Plat: Roasted chicken parts with a mushroom & tarragon sauce
Cheese: Of course, but I can't remember which ones except I know I bought a superb raw milk Camembert.
Dessert: Carrot Cake. A favorite.
I'll concentrate on the recipe for the chicken dish even though the endive was a big hit as well.
Chicken pieces. Number depending upon how many you're feeding. I like to use the leg/ thigh piece, one per person.
Mushrooms. I use a mix of dried reconstituted wild mushrooms plus lots of standard white cultivated mushrooms.
A brunch of fresh tarragon.
Herbs de Province.
- Brown the chicken pieces in a bit of oil & butter on the stove top. Salt & pepper to taste.
- Place them, skin side up, in a roasting pan and season with salt, pepper and the HdeP.
- Bake in a 350 degree oven for about 30-40 minutes. Make sure the skin is crisp by using the grill if needed.
- Meanwhile chop the mushrooms into medium sized chunks.
- Remove the chicken pieces from the pan & pour off most of the chicken fat.
- Fry the mushrooms in the roasting pan tossing frequently until they just soften & scraping the pan to release the chicken juices.
- Add the cream. Enough to make a good thick sauce. Reduce as necessary to thicken.
- Add a good handful of the chopped fresh tarragon and mix it in. Remove from heat.
- Pour sauce over the chicken pieces and serve immediately.
A good oaky chardonnay goes well with this.
Our guests seemed to like the dish & there were lots of questions about the 'mystery' ingredient. No mystery, just the fresh tarragon blending very well with the mushrooms.
Try & you'll see!