Tarragon chicken and potatoes

Yield: 1 Servings

Measure Ingredient
1 Chicken (no. 2, cut or whole)
1 Onion (large)
1 tablespoon Dried tarragon leaves
1 tablespoon Clear chicken instant soup mix
Potatoes (according to appetite) - peeled and sliced into rounds.

slice onion into strips and line the bottom of a pot. add taragon leaves and soup mix (powder). Add 1 cup water and start to boil. Add chicken and sliced potatoes to pot, sprinkle turmeric on top (about 2 tsp.). Add 2-3 cups of water and bring to boil. cover pot and reduce heat. Cook until done approx. 45 min.

note: The amount of chicken/potatoes differs according to the family appetite. My rule of thumb is 1½ med. potatoes per person and 2 for "hungry member" of the family.

ps. if you added a lot of water, the stock can be used as a base for a soup.

Posted to JEWISH-FOOD digest V97 #010 From: "Shoshana L. Boublil" <toramada@...> Date: Sun, 1 Sep 96 22:59:51 PDT

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