Poultry Stew with Mushrooms and Tarragon
Ingredients
- Ingredients
- 1 chicken (ready to cook, about 1.4 kg)
- 1 stalk Leeks
- 1 onion
- 1 garlic clove
- 200 grams button Mushroom
- 120 grams smoked Pancetta
- vegetable oil
- Pastry flour (for sprinkling)
- 300 milliliters dry white wine
- 200 milliliters Chicken broth
- 150 milliliters Whipped cream
- 1 bay leaf
- 3 peppercorns
- 2 allspice
- 1 Tbsp freshly chopped Tarragon
- 500 grams boiling potatoes
- fresh Tarragon (for garnish)
Preparation steps
Rinse chicken, pat dry and cut into 8 pieces. Cut leek lengthwise, rinse, trim and cut into thin rings. Peel the onion with the garlic and finely chop. Clean the mushrooms and cut into thin slices. Cut the bacon into small cubes and fry in 2 tablespoons oil until crispy in a hot pan. Drain on paper towels. Lightly sprinkle chicken pieces with flour and brown in the bacon fat. Add onion, leek and garlic and sauté briefly. Pour in wine, broth and cream. Simmer gently over medium heat for about 1 hour.
Place the spices in a spice bag and add to the meat along with the chopped tarragon after about 30 minutes.
Peel potatoes, rinse and cook about 25 minutes in boiling salted water. Fry mushrooms in a hot pan in 2 tablespoons oil until golden brown.
Drain the potatoes and mix with the mushrooms and chicken. Remove the spice bag, season stew with salt and pepper and arrange on a warm platter. Serve garnished with tarragon.
