Kenneth Hite (princeofcairo) wrote,
Kenneth Hite

[RECIPE] Chicken Dragonoff

(serves 3-4, depending on how hungry everyone is)

Named for its main flavor component, Artemisia dracunculus, a.k.a. tarragon. This sort of came together to avoid making Chicken Kiev because who needs the hassle? Also I already had nearly everything for it in the fridge or pantry.

2 TBSP + 3 TBSP butter
1/2 LB mushrooms, sliced
hearty splash + 1/2 CUP dry white wine
~3 LBS chicken, in pieces (thighs and drumsticks obv. best, but a whole chicken can work)
1/2 TSP salt
1/4 TSP freshly ground pepper
1 small onion or 2 large shallots, diced
1-2 cloves garlic, minced
2 TBSP flour
1-1/2 TSP dried tarragon (or 2 TBSP fresh)
1 CUP chicken stock
3/4 CUP heavy cream
2 TBSP chives, chopped
2 TBSP parsley, chopped
12 OZ wide egg noodles

In a large skillet, over low-medium heat, melt 2 TBSP butter and sautee mushrooms in a splash of white wine, ~5 MINS. Reserve mushrooms.

Melt 3 TBSP butter in pan over medium-to-medium-high heat, salt and pepper chicken pieces (after patting them dry of course). Fry chicken in butter, 5 MINS. Turn chicken, add onion and garlic to skillet, fry over med heat 7 MINS. Ideally, don't let the garlic burn. Sprinkle flour and tarragon over chicken, toss for 1 MIN. (If tarragon is fresh, add to liquids instead.) Pour stock and 1/2 CUP dry white wine over chicken, cover, simmer for 20 MINS. Remove chicken to serving platter, tent with foil. Let remaining sauce boil down for ~5 MINS (raise heat to medium-high if needed).

Prepare egg noodles (drop into boiling salted water; let cook 10 MINS), drain ideally just about as sauce has begun thickening. Pour chicken juices runoff from serving platter (and any remaining mushroom-butter-wine liquid) into sauce. Stir cream into sauce, reduce heat to medium-low, mix and simmer for ~2 MINS (add salt if needed or Parmesan cheese would be pretty decadent); add drained noodles to sauce in skillet, stir in mushrooms and half to two-thirds of chives and parsley, heat to combine ~1 MIN.

Plate noodles, top with chicken pieces, remaining chives and parsley.
Tags: recipe

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