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Delicious Chicken with Mushrooms
4 chicken legs quarters
sea salt and freshly ground black pepper
2 Tbls. olive oil
7 oz raw bacon, cut into small strips
handful of fresh tarragon
2 cloves garlic, peeled and crushed end of the knife
9 oz of fresh mushrooms, such as chanterelles or other preferably wild mushrooms
1/4 cup dry sherry wine
1/2 cup of heavy cream

Mashed potatoes:
1 1/2 lbs russet potatoes
1/3 cup milk
2 tablespoons butter
sea salt and white pepper (optional)

 

Wash leg quarters, dry, sprinkle with salt and pepper.

Heat oil in a frying pan and fry the legs about five - six minutes on each side, until they are golden brown.

In the same pan place the garlic and mushrooms (cut into larger pieces) and fry for about 5 - 7 minutes, until the are golden.

On another frying pan fry the diced bacon for about 8 - 10 minutes, until golden and melting.

Discard fat and add bacon to the pan with mushrooms.

Pour in sherry and fry everything for about 3 minutes, then add cream and simmer for about 10 minutes, until the sauce thicken slightly.

Add tarragon (leaving a little for decoration). Transfer the chicken into baking dish.

Cover with foil and bake for 30 minutes, then remove foil and bake for another 30 minutes.

Increase temperature to 400 F and bake for about 15 minutes or until chicken skin is crisp and done inside.

Serve chicken with mashed potatoes, and decorate with fresh tarragon.

Preparation Time: 1 Serves: 4
Recipe Origin: United States
Submitted by:
newcardinal
Florida
United States
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