Chicken Tarragon

Name: Chicken Tarragon
Ingredients: 2 lbs chicken breasts (or legs, etc.) or 2 lbs chicken thighs (or legs, etc.); 1 (15 ounce) can cream of chicken soup; 1 (15 ounce) can cream of mushroom soup; 1 (15 ounce) can cream of celery soup; 1 onion, diced (1 1/2 cups); 2 tablespoons tarragon; 2 tablespoons thyme; 2 ounces almonds, slivered, and 1/2 teaspoon almond extract or 2 tablespoons almond extract; 1 teaspoon black pepper; 12 teaspoon salt

10 ingredients

4 steps

Ingredients

2 lbs chicken breasts (or legs, etc.) or 2 lbs chicken thighs (or legs, etc.)
1 (15 ounce) can cream of chicken soup
1 (15 ounce) can cream of mushroom soup
1 (15 ounce) can cream of celery soup
1 onion, diced (1 1/2 cups)
2 tablespoons tarragon
2 tablespoons thyme
2 ounces almonds, slivered, and 1/2 teaspoon almond extract or 2 tablespoons almond extract
1 teaspoon black pepper
12 teaspoon salt

Directions

1

Place chicken in an electric skillet, mix all other ingredients and pour over chicken.
2

Cook over low heat (very slow boil, or medium simmer), stirring and scraping bottom of pan and turning chicken pieces occasionally until meat becomes tender enough to fall off of the bone (about 45 minutes to an hour).
3

Usually served with rice, or pasta.
4

Alternately, can be cooked in a 10 x 10 inch casserole dish in the oven at 300 degrees until meat becomes tender enough to fall off of the bone (about an hour to an hour and a half).