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Delicious Chicken with Mushrooms
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4 chicken legs quarters
sea salt and freshly ground black pepper
2 Tbls. olive oil
7 oz raw bacon, cut into small strips
handful of fresh tarragon
2 cloves garlic, peeled and crushed end of the knife
9 oz of fresh mushrooms, such as chanterelles or other preferably wild mushrooms
1/4 cup dry sherry wine
1/2 cup of heavy cream
Mashed potatoes:
1 1/2 lbs russet potatoes
1/3 cup milk
2 tablespoons butter
sea salt and white pepper (optional)
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Wash leg quarters, dry, sprinkle with salt and pepper.
Heat oil in a frying pan and fry the legs about five - six minutes on each side, until they are golden brown.
In the same pan place the garlic and mushrooms (cut into larger pieces) and fry for about 5 - 7 minutes, until the are golden.
On another frying pan fry the diced bacon for about 8 - 10 minutes, until golden and melting.
Discard fat and add bacon to the pan with mushrooms.
Pour in sherry and fry everything for about 3 minutes, then add cream and simmer for about 10 minutes, until the sauce thicken slightly.
Add tarragon (leaving a little for decoration). Transfer the chicken into baking dish.
Cover with foil and bake for 30 minutes, then remove foil and bake for another 30 minutes.
Increase temperature to 400 F and bake for about 15 minutes or until chicken skin is crisp and done inside.
Serve chicken with mashed potatoes, and decorate with fresh tarragon.
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Preparation Time: 1 |
Serves: 4 |
| Recipe Origin: United States |
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Submitted by: |
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newcardinal
Florida
United States |
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| This recipe has been viewed 2002 times. |
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