Cabernet Chicken Stew with Mushrooms and Tarragon
The Right Recipe
The Right Recipe
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  • 2 tablespoons olive oil
  • 2 pounds boneless chicken breasts, cut into 2-inch pieces and patted dry
  • 1 large yellow onion, cut in half and thinly sliced
  • 1/2 pound carrots, cut into
  • 1/2 inch slices
  • 1 pound mushrooms, stemmed and quartered
  • 1 cup chicken broth
  • 1/2 cup Cabernet Sauvignon
  • 3/4 cup heavy cream
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried tarragon
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 375 degrees Heat the oil in a large oven proof casserole over medium high heat. Add the chicken and cook until golden brown on both sides, 5 to 6 minutes If the size of your pot does not allow the chicken to cook in a single layer, it would be better to do this in two batches, combining them with the second batch is done.
  • chicken
  • minutes
  • mix
  • 2 minutes longer. Add the chicken broth, wine, cream, lemon juice, mustard, tarragon, salt and pepper and mix well. Cover and bake for 45 minutes, Season with more salt and pepper to taste. Serves 4-5



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