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Sprinkle chicken with salt and pepper. In a 6- to 8-quart Dutch oven cook chicken, half at a time, in hot oil over medium-high heat until brown. Drain. Return all of the chicken to Dutch oven.
Press cloves into 1 of the onion halves. Using 100%-cotton kitchen string, tie parsley sprigs into a bundle. Add onion halves, parsley sprigs, wine, broth, carrot, celery and bay leaf to Dutch oven. Bring to a boil, stirring to scrape up any crusty brown bits from bottom of pan. Reduce heat. Simmer, covered, about 30 minutes or until chicken is tender.
Meanwhile, in a covered large saucepan cook haricots verts in boiling salted water for 4 to 6 minutes or until crisp-tender; drain in a colander. In the same saucepan cook and stir mushrooms and shallots in 1 tablespoon butter over medium heat until tender. Return haricots verts to saucepan; cover and set aside.
Strain chicken mixture through a fine-mesh sieve; remove and discard vegetables and herbs. Transfer chicken to a bowl; cover and keep warm. Wipe out Dutch oven. Return strained cooking liquid to Dutch oven. Bring to a boil; reduce heat. Boil gently, uncovered, until reduced to 2 cups.
In a small bowl, stir together flour and 3 tablespoons softened butter to make a smooth paste. Gradually whisk paste into reduced cooking liquid. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Stir in whipping cream; heat through. Stir in chicken, haricots verts mixture and lemon juice. Cook until heated through, stirring occasionally.
To serve, ladle stew into bowls over rice. Garnish each serving with tarragon.