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Hot Open-Faced Creamed Chicken with Tarragon (Rachael Ray) Recipe

Hot Open-Faced Creamed Chicken with Tarragon (Rachael Ray) Recipe

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Hot Open-Faced Creamed Chicken with Tarragon (Rachael Ray)

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Ingredients:

Serving

3 tbsp butter, plus more softened for the toast
2 tbsp all-purpose flour
1/3 cup dry white wine
1 1/2 cups chicken stock , recipe follows
kosher salt and freshly ground white or black pepper
3/4 cup baby frozen peas
1/2 cup heavy cream
1 4- oz jar chopped pimientos, drained
2 to 3 tbsp chopped fresh tarragon
1 rounded tbsp dijon mustard
freshly grated nutmeg
1 1/3 to 1 1/2 lb shredded poached chicken breasts , recipe follows
4 slices (1 1/2 inches thick) good-quality white bread
6 bone-in, skin-on chicken breast halves (or 3 full breasts)
4 cloves garlic , smashed
2 to 3 celery stalks, quartered
1 bay leaf
1 carrot, quartered
1 lemon, sliced
1 onion, quartered
herb bundle of fresh parsley, rosemary, sage and thyme tied with kitchen string
kosher salt

Directions:

Heat the butter in a saucepan over medium heat. Add the flour and cook, whisking, for 1 minute. Whisk in the wine and cook until slightly reduced, 1 minute. Whisk in the stock and simmer until thickened. Season with salt and pepper. Add the peas, heavy cream and pimientos and return to a low simmer. Add the tarragon, mustard and a few grates of nutmeg, then stir in the chicken.
Toast the bread, then liberally butter and cut corner to corner. Ladle the creamed chicken over the toast points and serve.
Cook's Note: The creamed chicken can be covered and refrigerated for a make-ahead meal. Reheat over medium heat, partially covered.
Poached Chicken Breasts:
Put the chicken in a medium stockpot. Add the garlic, celery, bay leaf, carrots, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the liquid and let cool. Strain the stock. Remove the skin and bones from the chicken, and shred the meat using your fingers or 2 forks.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1575.88 Kcal (6598 kJ)
Calories from fat	831.37 Kcal
		% Daily Value*
Total Fat	92.37g	142%
Cholesterol	395mg	132%
Sodium	3201.76mg	133%
Potassium	1731.16mg	37%
Total Carbs	83.12g	28%
Sugars	9.9g	40%
Dietary Fiber	11.43g	46%
Protein	103.57g	207%
Vitamin C	21.8mg	36%
Vitamin A	0.3mg	9%
Iron	7.6mg	42%
Calcium	408mg	41%

Amount Per 100 g
Calories	201.04 Kcal (842 kJ)
Calories from fat	106.06 Kcal
		% Daily Value*
Total Fat	11.78g	142%
Cholesterol	50.39mg	132%
Sodium	408.45mg	133%
Potassium	220.85mg	37%
Total Carbs	10.6g	28%
Sugars	1.26g	40%
Dietary Fiber	1.46g	46%
Protein	13.21g	207%
Vitamin C	2.8mg	36%
Iron	1mg	42%
Calcium	52mg	41%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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