Baked Tarragon Chicken with Scallions |
| Name: |
Rachel Lameris |
| Base: |
Fairchild AFB Wa |
| Recipe: |
Ingredients:
1 frying chicken approximately 1 ½ pounds, skinned
1/2 cup margarine or butter
1 large green pepper, cut into strips
1 cup chopped mushrooms
1 clove garlic, crushed
1/4 cup scallions, chopped
1 cup gluten free chicken stock
1 teaspoon dried tarragon
2 tomatoes, cut into wedges
1 teaspoon paprika
1 teaspoon salt
Directions:
Melt ¼ cup margarine in a skillet over medium heat. Brown chicken on both sides. Add the paprika and garlic to the chicken as you do so. Once it’s finished, transfer the chicken from the skillet and set it aside on a plate. In the same skillet melt the remaining ¼ cup of margarine and saute the mushrooms, green pepper, and scallions until vegetables get soft. Once they do, put the chicken back in the pan as well as the chicken stock, tarragon, salt, and tomatoes. Continue to simmer on low heat for one hour, or until chicken is tender.
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