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Chicken Stew

2 lbs boneless, skinless chicken, cut into in-inch pieces
3 Tablespoons flour
11/2 teaspoons salt
1 teaspoon dried tarragon
1 Tablespoon butter or margarine
1 Tablespoon vegetable oil
1 cup chicken broth

1/ cup white wine or vermouth
2 teaspoons hot pepper sauce
2 cups baby carrots
2 cups mushrooms, halved
3 cups cooked egg noodles

Combine chicken with flour, 1 teaspoon salt and tarragon in medium bowl. Mix well. Heat butter and oil in 5-quart saucepan over medium-high heat, Add chicken and cook until well browned on all sides, stirring frequently. Add chicken broth, wine, hot pepper sauce, carrots, mushrooms and 1/2 teaspoon salt. Heat to boiling over high heat. Reduce heat to low, cover and simmer 20 to 30 minutes or until chicken and vegetables are tender, stirring occasionally.

Serve over cooked egg noodles. Makes 6 servings.