Cabernet Chicken Stew with Mushrooms and Tarragon

Another lovely recipe from the Bob and Melinda Blanchard (Cook What You Love),  this comforting stew is based on a traditional recipe for coq au vin.  When you add the red wine to the chicken it will turn a ghastly shade of pink but fear not, this will mellow into a warm rosy hue as it cooks.  This stew is wonderful served with pasta, rice or couscous.

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2 tablespoons olive oil

2 pounds boneless chicken breasts, cut into 2-inch pieces and patted dry

1 large yellow onion, cut in half and thinly sliced

1/2 pound carrots, cut into 1/2 inch slices

1 pound mushrooms, stemmed and quartered

1 cup chicken broth

1/2 cup Cabernet Sauvignon

3/4 cup heavy cream

1 tablespoon fresh lemon juice

1 tablespoon Dijon mustard

1 teaspoon dried tarragon

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

 

Preheat oven to 375 degrees.  Heat the oil in a  large oven proof casserole over medium high heat.  Add the chicken and cook until golden brown on both sides, 5 to 6 minutes.  If the size of your pot does not allow the chicken to cook in a single layer, it would be better to do this in two batches, combining them with the second batch is done.

Add the onion and mix it around with the chicken,  Cook until the onion is almost soft and lightly browned, about 4 minutes.  Add the carrots and cook another 2 minutes,  Then add the mushrooms and cook 2 minutes longer.  Add the chicken broth, wine, cream, lemon juice, mustard, tarragon, salt and pepper and mix well.  Cover and bake for 45 minutes,  Season with more salt and pepper to taste.  Serves 4-5

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