Popover chicken tarragon
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Chicken, cut up |
| 2 | tablespoons | Oil |
| 3 | Eggs | |
| 1½ | cup | Milk |
| 1 | tablespoon | Oil |
| 1½ | cup | All-purpose flour |
| ¾ | teaspoon | Salt |
| 1 | teaspoon | Dried, crushed tarragon |
| 1 | can | (10 3/4-oz) condensed cream of chicken soup |
| ½ | cup | Milk |
| 1 | can | (4-oz) mushroom stems and pieces, drained |
| 2 | tablespoons | Snipped parsley |
Directions
Brown chicken pieces in the 2-tb. of hot oil; season with a little salt and pepper. Place chicken pieces in a well-greased 13x9x2-inch baking dish. In mixing bowl beat eggs; blend in the 1½ cups milk and 1 tb oil. Stir together flour, salt, and tarragon. Add to egg mixture; beat till smooth. Pour over chicken. Bake, uncovered, at 350 till done, 55 to 60 minutes. Meanwhile, in saucepan stir together soup, the ⅓ cup milk, mushrooms, and parsley. Heat through, stirring occasionally. Pass sauce with chicken.