SMOTHERED CHICKEN

Smothered Chicken image

Provided by Eric Asimov

Time 45m

Yield One serving, plus leftovers

Number Of Ingredients 13

Ingredients

1/2 chicken, 1 1/2 to 2 pounds, in pieces
Flour for dredging chicken
Salt and freshly ground pepper to taste
2 to 3 tablespoons olive oil
1 medium-size onion
2 ribs celery, cleaned and trimmed
1 carrot, scraped
1 clove garlic
1 cup chicken broth
1/2 teaspoon dried tarragon
1 bay leaf
1/2 pound mushrooms
2 tablespoons, chopped parsley

Steps:

Wash and dry the chicken pieces. Dredge in flour, and salt and pepper to taste.
Preheat oven to 400 degrees.
Heat oil in a large frying pan. Over medium-high heat, brown the chicken, turning when needed, about 10 minutes total. As it is browning, chop onion, celery and carrot, and mince garlic. When chicken is done, transfer it to a casserole.
Saute the garlic in the pan. Add onion, celery and carrot pieces. Stir frequently until they soften, about 5 minutes. Pour in chicken broth and, while stirring, bring to a boil. Let simmer for 2 to 3 minutes.
Pour the sauce over the chicken, and add tarragon and bay leaf. Cover; cook in oven about 15 to 20 minutes.
While the chicken is cooking, slice the mushrooms. Add to the casserole after it has cooked 15 to 20 minutes. Cook for 10 minutes more or until tender. Remove bay leaf. Sprinkle parsley over the chicken, adjust the seasonings and serve with rice, couscous or stuffing.

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