August 17, 2018
Dinner, Main Dish, Poultry,
Chicken, French, Stove Top, No Eggs, Wine, Whole Chicken, Bone-in Pieces more
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"Jackie Kennedy loved this recipe. It was made by Chef Rysavy."
Season chicken with salt and pepper. Dredge in flour. Heat butter in skilllet.
Add chicken and fry to a golden color. Add onions, cook until onions are browned.
Removed from skillet, add wine, deglaze the pan by scraping bottom bits up.
Add tarragon, continue to cook a minute, add consomme, cooked chickens and onions.
Cover and simmer on low for 45 minutes.
Server over rice.
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