Chicken-mushroom stew with tarragon bread

Name: Chicken-mushroom stew with tarragon bread
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Onions; 250 g Mushrooms; 4 Chicken legs (approx. 200 g each); 7-10 Tbsp Salt; 2 TABLESPOONS Sunflower oil; 1 TABLESPOON Flour; 200 ml Poultry stock; 150 ml Milk; 1 Pot of tarragon; 1 (125 g) Becher Double cream; 7-10 Tbsp Pepper; 1 Baguette bread; 50 g soft butter; 7-10 Tbsp Aluminium foil

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Onions
250 g Mushrooms
4 Chicken legs (approx. 200 g each)
7-10 Tbsp Salt
2 TABLESPOONS Sunflower oil
1 TABLESPOON Flour
200 ml Poultry stock
150 ml Milk
1 Pot of tarragon
1 (125 g) Becher Double cream
7-10 Tbsp Pepper
1 Baguette bread
50 g soft butter
7-10 Tbsp Aluminium foil

Directions

1
Peel and slice the onions, clean and slice the mushrooms. Wash the legs, pat dry, divide at the joint, season with salt. Heat the oil in an ovenproof pan. Brown the chicken legs on all sides, take them out
2
Stew onions and mushrooms in the frying fat for about 5 minutes. Sprinkle with flour and sauté for about 1 minute, stirring continuously. Gradually stir in stock and milk. Bring to the boil and add the chicken legs. Train
3
Wash tarragon, shake dry, pluck leaves from the stalks and chop coarsely. Mix about half the tarragon and double cream. Season with salt and pepper
4
In the meantime, cut the baguette into slices about 2 cm thick. Mix the rest of the tarragon and butter, season with salt and pepper. Spread the slices with tarragon butter, then put them back together to make a loaf of bread. Wrap in foil. Pour double cream over the chicken. Place the bread next to the pan. Cook stew without lid and bread in the oven for another 15 minutes