4-5lb.Roaster Chicken or Bone-in Split Chicken Breasts
4tbsp.SherryI usually use about a 1/2 cup
2Green applesPared, cored and sliced
6ribsCelery with leavesChopped
1OnionMinced or grated
1tsp.dried tarragon or basilI prefer tarragon
Grated Parmesan Cheeseto taste
Salt and pepperto taste
I prefer a Dutch Oven for this recipe. Sear the chicken on both sides in hot, melted butter. Remove the chicken from the pot and put aside. Add the Sherry to the pot and then the apples, celery, onion, parsley, ½ tsp. salt and paprika. Cover and cook these ingredients until tender. Stir in the flour and chicken stock. Cook and stir the sauce until it boils. Add the chicken back in. Cover and simmer until its tender (1 hour or more). Remove the chicken and put it in an oven-safe casserole dish. Strain the sauce and bring it to a simmer in a sauce pan. Add sour cream, tarragon and salt & pepper to taste. Pour the sauce over the chicken and sprinkle with grated Parmesan cheese. Place it under the broiler until the cheese melts. Serve over rice or pasta.
Allergy information: Contains gluten and dairy.
Keyword chicken, dinner, egg free, family dinners, food allergy friendly, French Cooking, home cooking, julia child, nut free, nut free recipe, peanut free recipe, sunday dinner