Ingredients
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4 tablespoons butter
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8 -12 chicken pieces (legs or thighs or breasts)
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1/2 cup onion, chopped
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4 tablespoons tomato paste (puree)
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4 tablespoons flour
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3 cups chicken stock
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2 teaspoons salt
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1 teaspoon black pepper
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1 tablespoon dried tarragon
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1 1/2 cups sour cream
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4 tablespoons parmesan cheese, grated
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1 garlic clove, minced
Instructions
- Heat butter in large fry pan over medium high heat.
- Brown chicken pieces on all sides and remove from pan and keep warm.
- Add onion and garlic to pan and cook until tender.
- Stir in tomato paste and flour.
- Slowly add chicken stock and stir. Bring to a boil while stirring until mixture thickens.
- Return chicken to pan.
- Add salt, pepper and tarragon.
- Cover and simmer gently 45 minutes.
- Remove chicken to warm platter.
- Gradually add sour cream to sauce and heat gently.
- Pour sauce over chicken and sprinkle with Parmesan.
- Serve with rice.