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Recipe: Chicken Tarragon (baked, using white wine, 1950's)

Main Dishes - Chicken, Poultry
CHICKEN TARRAGON
(Mary tried this recipe)

2 chickens (about 2 pounds each), cut up
Seasoned flour
1/4 cup butter
2 small onions, chopped
1 cup white wine
2 tablespoons fresh tarragon (Mary noted that she used dried tarragon)

Clean and flavor chicken, dip in seasoned flour; brown chicken in butter (in a skillet). (Place browned chicken in a greased casserole.)

Saute onions. Arrange chicken and onions in greased casserole, and pour wine over chicken. Now cut tarragon gently with scissors and add to casserole (or add dried tarragon).

Bake 1 hour in a moderate oven, 375 degree F.

Makes 4 servings
From: Mary's Notebook, Mary and Carmen's Recipe Collection at Recipelink.com
Source: Vintage newspaper recipe clipping, 1950's
MsgID: 019832
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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