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Chicken Schwarma

September 26, 2019

Ok, this post has been at the top of my  list of ‘things I have to make for the food blog’ since the spring. That’s because in the spring I had to drive past this amazing middle eastern cafe called Habibi in Portsmouth to take my kids to their LaCrosse practices and games all the time.  And after just. one. taste. of their chicken schwarma wrap, I couldn’t get enough. And then I let my kids order it and they couldn’t get enough. And then I’ll be chatting with my friends or at a party, and someone will bring up Habibi. And inevitably the conversation goes to ‘have you tried the chicken schwarma?!’ ‘Oh my gosh, its so good!’

You get the idea. It’s addictive. Chicken schwarma is like a pillow of flavor…a flavor bomb cloud…a pocket full of chewy aromatic creamy tangy flavors that just hit every taste bud.

But don’t take my word for it. It’s really easy to make too.

I may have stalked asked the owner who is a LOVELY woman how she makes it. And she told me the key is to marinate it in the seasonings, lemon, garlic and Greek yogurt OVERNIGHT. There are all kinds of schwarma recipes online that don’t use greek yogurt in the marinade or they say ‘2 hours’ and if you’re between not having the schwarma or having it marinated only 2 hours, fine, go for it. But really do your self a solid and just make it while your making dinner one night and it will be ready for lunch/after school/dinner the next day.

Also, in my experience the lettuce can vary, the tomatoes be sliced cherry or diced, but you are really going to want to add some sliced onions to the marinade and toss them in those flavors before you cook the chicken.

And you are really going to want some of the creamy garlic sauce. A store bought pita warmed is a totally yummy flavor vehicle, but if you want to find a homemade recipe I really want to try this one.

This recipe is great for crowds and is really cost effective IF you already have a pretty well stocked spice cabinet. Pro Tip: I actually keep all my middle eastern spices on one shelf and my regular spices on another so its easy to pull together something like this or a curry.

If you don’t it is worth it to invest in all of these spices since they the backbone of every curry recipe. If you can’t find ground cardamom I listed it as optional because this recipe has a TON of flavor and its the one that isn’t as essential. The cumin, coriander,  turmeric and paprika are all pretty important, and the cayenne just adds heat – if you are making it for kids you can leave it out too. If you love heat, go ahead and add a whole teaspoon.

So next time you’re at the store don’t forget to get a few pounds of chicken thighs, pitas and some Greek yogurt and veggies. And then throw it together and forget about it. And then…

Prepare to fall in love.

 

Happy Eating! xoxo Katie

Chicken Schwarma:

INGREDIENTS:

1-2 lbs. boneless, skinless chicken thighs
2 cloves garlic minced
1 T cumin
1 T ground coriander
1 T ground cardamom (optional)
1/2 tsp cayenne pepper
1 tsp turmeric
2 tsp paprika
2 tsp salt
Pepper
2 T lemon juice
3 T olive oil
1 cup Greek yogurt

FOR YOGURT SAUCE:
1/2 c. Greek yogurt

Juice of 1 lemon

2 tbsp. extra-virgin olive oil
cloves garlic, smashed and minced

Kosher salt

FOR SERVING:

Pitas (warmed)

Mixed greens, chopped romaine, or shredded iceberg lettuce

Cherry tomatoes, halved

Sliced Cucumber

DIRECTIONS:
  1. In a large bowl, whisk together garlic, seasonings, lemon juice, olive oil and greek yogurt. Add chicken and toss to coat. Cover or transfer to a ziplock back and refrigerate overnight, or even better up to 24 hours.
  2. Preheat oven to 425° and grease a large baking sheet with oil or cooking spray. Add onion to marinade and toss to coat. Remove chicken and onion from marinade and place on prepared baking sheet. Bake until chicken is golden and cooked through, 25-30 minutes. Let chicken rest on cutting board for 5 minutes, then thinly slice.
  3. Meanwhile, make yogurt sauce: In a small bowl, whisk together yogurt, lemon juice, oil, and garlic. Season with salt and a pinch of red pepper flakes. To serve as a pita, top warmed pitas with chicken, onion, lettuce, tomatoes, cucumber, and yogurt sauce.

 

Thai Peanut Chicken Wraps

September 4, 2019

You know when you’ve had something delicious, and it was in a specific time and place that you won’t ever get to visit again, but the memory of it just kind of haunts you?

Sometimes, if you’re lucky, you can recreate it at home. It’s crazy, but this post is brought to you by a craving that has lasted for over fifteen years. 

Yes I realize that makes me sound old, but let’s just focus on the fact that the flavors of this Thai Peanut Chicken Wrap are that good, shall we?

Long ago when I was a young, spritely twenty something, I worked in Boston at a mutual fund company (where I met my husband, so they were wonderful years). I used to run out to lunch and grab wraps from this amazing wrap place because they were so quick and so good. They had a ton of different kinds of wraps but I kept returning for their warm, tangy, salty, comforting Thai Peanut Chicken Wrap because the flavors from the peanut sauce were amazing, the crunchy veggies the perfect counter to the soft rice and chicken, and everything was so warm.  Warm rice, warm wrap and warm chicken all succeeded in making my belly very full and happy.  So when I was trying to think of new dinner ideas that could produce the same feeling in my kids, I knew I had to try to recreate this wrap.

I love to make food that is driven by cravings…they can lead you to some very good places. Like this Thai Peanut Satay Sauce.

I have tried to make a good peanut sauce many times before, but I could never get it to be as good as my memory of this wrap. So I kept researching and fiddling and finally…I discovered two game changers. The first is to start with coconut milk. It makes it so thick and creamy and the perfect consistency. The second is white vinegar. SO many recipes for satay sauce use rice wine vinegar but I found a food blog by a woman whose mother hailed from Thailand and sounded like a wonderful cook, and she swore that you should only use white vinegar or apple cider vinegar in your sauce. I actually taste tested this with my big kids and she is SO right. (Can’t re-find her blog either or I would share!)

This sauce actually comes together very fast, and most of these are already in your pantry. Some of the flavor notes like lemongrass and chili I’m listing as optional because if you have coconut milk, peanut butter, soy sauce, lime juice, and ginger, lime and white wine vinegar, you’re going to get something approximating this crave worthy sauce. And then you need to make buckets of it and put it on everything. Noodles, rice, chicken, pizza crust, whatever you prefer.

If you were super smart and made the sauce on a weekend, then your weeknight dinner prep looks like: shred rotisserie chicken and toss it in a pan with some of the sauce to your desired thickness (I would say about 1.5-2 cups per chicken), slice some veggies…

and throw some rice in the rice cooker. I’m not going to lie, jasmine rice is delicious here. But when I had the leftovers for lunch I used the more virtuous brown rice and it was delicious too.

If you don’t have a rice cooker, this recipe (along with literally thousands of others) will make it worth your while. I love it for the use of the steamer tray on top which is completely helpful in steaming broccoli, cauliflower, carrots, etc. But for these wraps I used it for getting the wrap nice and hot. I just put it in and shut the lid after the rice was done for about 1-2  minutes. You can also microwave it in a moist paper towel for 30 seconds too, which I did the next day.

Then you try to build the wrap with rice straight from the rice cooker, still steamy.

The dense packing of the rice is pretty important, so make sure when you wrap it you fold it over and secure all the fillings with one hand and then fold in the ends and roll.

If for any reason you wait to eat this trust me and microwave it for 30 seconds as it is best to eat it pipping hot. You can also wrap it in foil to stay warm if needed.

My kids LOVED this dinner. As did my husband. It is definitely a keeper and I’m so glad to have it in back in my life again. It’s kind of like meeting an old friend again after a long time. Also, how cute is she? She’s basically a dream 11-year-old. I’m glad she gets to know about this wrap young.

Thai Peanut Chicken Wraps

For the sauce:

1 can coconut milk

3/4 cup peanut butter (natural is the best)

3 garlic cloves, finely minced or grated

1 inch piece of ginger, finely minced or grated

4 T. soy sauce

juice of 1 lime

2 T. sweet chili sauce, optional

2 T. lemon grass puree (or let 4 1-inch pieces simmer in the sauce), optional

1/4 c. white vinegar (apple cider vinegar works fine too)

For the filling:

2 cups cooked rice (jasmine is best, brown works too)

1 rotisserie chicken, shredded (about 3 cups)

2 cups peanut sauce

red pepper, thinly sliced

shredded carrots

scallions, sliced

cilantro and lime, if desired

Directions:

While rice cooks in rice cooker, heat 2 cups peanut sauce with shredded chicken. When rice is done, warm wraps in top of rice cooker or microwave in a wet paper towel for 30 seconds. Then quickly build wrap with rice, sauced chicken, veggies, and more sauce if desired. Wrap and serve immediately. If needed, you can make wraps ahead and wrap them in tin foil and keep them warm in the oven at 200 degrees.

 

Chicken, Bacon, Spinach and Tomato Pasta Bake

May 17, 2019

You guys, it’s been a while since we had a casserole here on THO. But I have a friend who just had a baby girl (hi Meaghan!). When I thought about what meal I could bring her I was bored with every casserole I had made before.

Enter this Chicken BLT one.

I’ve been on a BLT kick ever since I ordered one at Panera a few weeks ago. So simple! So delicious! My daughter even asked me if I had bought a large package of bacon or something because I had been cooking with it a lot. Does bacon come in bulk? If so, sign me up.

We all loved this dinner, it’s comfort food and it freezes and travels well, so it makes a great dish to share. Like most casseroles there are a few steps, but you could bake it in the same pot as the pasta is cooked in and you stir it all together if you wanted to.

The thing that makes this SO delicious is I cooked the tomatoes and the spinach in the bacon grease so it would take on the bacon flavor. I got the idea from a pasta dish at the Mother’s Day brunch we went to, where I bit into a cherry tomato and was like, that tastes like bacon! Wait, it’s been cooked in bacon grease!  This had to be duplicated. And voila! It works perfectly here. I love when greens are cooked in flavor too.

I didn’t use bacon grease for the roux as I thought it would make the dish too heavy. Instead in the same pan as I cooked the diced chicken (to save time though you could use rotisserie or bake the chicken in the oven and then dice it) I made a roux with butter, onions and chicken stock and just a little cream and parm to make it delicious.

Then I poured it over the pasta to combine it. It’s important to let the sauce coat the pasta first and then add the tomatoes, spinach and bacon so you don’t burst the tomatoes or crumble the bacon too much.

Then you toss it all together and add this delicious parm and panko topping that really mimics the toast in a BLT.

Drizzle the top with a little olive oil so it turns brown in the oven (channeling my inner Giada here since she does this topping for every casserole she makes).

Bake at 350 for 25-30 minutes or until the panko turns golden, and then when you remove it, add another little crumble of bacon because why not?

True story, when I was taking these photos, I was getting my kindergartener ready to go to LaCrosse practice, and I took a few bites from this plate. It was so ridiculously good that the whole time we were at practice I was counting the minutes until we could go home and have this for dinner. (I finished reading My Brilliant Best Friend to keep my mind off of it thankfully).

Here’s to new babies, comfort food, and good books!  Happy Eating, xoxo Katie

Chicken, Bacon, Spinach and Tomato Pasta Bake

Ingredients:

1 pound penne pasta

1 pound of bacon

2 c. cherry tomatoes

4 c. packed fresh spinach

1 Tbsp. olive oil

3 chicken breasts, diced (or meat from 1 rotisserie chicken)

1 tsp. salt

¼ tsp. pepper

1 onion, diced

4 Tbsp. of butter (½ a stick)

¼ cup flour

2 cups chicken stock

¼ cup cream

½ + ⅓ cup freshly grated parmesean

⅓ cup panko

Directions:

Cook pasta in salted water according to package, drain, and return to pot, drizzling with a little oil so it doesn’t stick. While it cooks, fry bacon (may need two pans or to work in batches if pan is too small). Once it’s cooked, remove and place on paper towel lined plate. Pour off all but 2 T. of the bacon fat. Add tomatoes and spinach to remaining bacon fat and cook on medium heat, tossing in pan instead of stirring so you don’t break tomatoes. Cook for 3-4 minutes until spinach is wilted and tomatoes are slightly blistered, taking care not to overcook. In another large pan, heat olive oil on medium high heat, then add diced chicken, salt and pepper. (If using precooked or rotisserie chicken you can skip this step). Cook until chicken is nicely brown, then remove from pan on a plate and set aside. In the same pan, melt 4 Tbsp. butter, and then add diced onions. Cook until onions are soft, about 4-5 minutes. Then whisk in flour for 1 minute. Then add chicken stock and whisk well. Then whisk in cream and ½ cup parmesan and mix until its melted into sauce. Taste for seasoning, adding salt if needed. Pour this mixture over the pasta and stir to combine. Then add the cooked tomatoes, spinach and chicken. Seperate 3 strips of bacon, and cut up the rest and add to the pot. Gently combine all these ingredients so as not to break the tomatoes and then pour them into a 9 x 13 casserole dish. Combine panko and remaining ⅓ cup parmesan and sprinkle over the top, then drizzle with a little olive oil. Cook at 350 for 25-30 minutes or until panko is slightly browned. Remove and sprinkle with remaining 3 strips of bacon, cut up.

Slow Cooker Noodle Bowls

April 5, 2019

 

 

You guys…I didn’t know how much I needed noodle bowls in my life until I started skiing at a mountain with a noodle bowl bar. You get to choose the broth: chicken, beef or miso. And the meat: chicken, beef brisket or pork belly. And the noodles: ramen, udon or soba.

The first time I ordered one it was late in the day and they only had Udon noodles left. And basically now I’m hooked on them. They are so chewy and light and velvety. The perfect mix in a bite of meat and broth and crunchy veggies.

When we’re skiing, I dream about the tender meat, and salty broth, and spicy bits of jalapeno and sriracha sauce and those luxurious noodles.  And afterwards, this food makes you feel SO good. Super nourished and comforted and charged with good things so you can ski for hours.

I usually have to fend off all of my kids from grabbing all the noodles, so I decided to try to make noodle bowls at home.

What I did not realize was how easy it could be in a crock pot. Or what an awesome family meal this is, since picky eaters usually love the noodles and the egg (why does the egg just make this dish?) and can be coaxed into some grated carrots. It actually would make great party food too – lay out all the toppings and let friends build them selves a customized bowl to their liking.

All you have to do is cook the chicken and broth with some aromatics and mushrooms for a few hours, and then add the noodles five minutes before you want to serve it.

Then you layout all the toppings…

And then you start to assemble…

Oh man. They are just so good. And I know that you could look around for complex broth recipes and boil pork knuckles with cinnamon and star anise like real pho broth. But the thing is I’m probably never going to make those because I don’t have time.

This broth takes 10 minutes has a complex flavor from the garlic and ginger and onions, as well as the soy sauce and rice wine vinegar.

You could obviously swap beef broth and some cuts like flank steak or brisket to this recipe, and you could also use Ramen or Soba noodles instead. And if you’re looking for any of these ingredients, an Asian section at most grocery stores should have the Udon and Ramen noodles, and I also found some Miso Broth that I can’t wait to try too.

I hope you try these soon, because they are life changing. I don’t say that lightly but THEY’RE THAT GOOD.

Slow Cooker Noodle Bowl (I doubled this to feed 8 and have some leftovers):

Ingredients:

1 diced onion

6 garlic cloves, minced (may only want to do 8 when you double it)

1 T. fresh ginger, minced

4 cups chicken broth (1 32 oz. boxes)

1 lb. chicken breasts

8 oz. sliced shitake mushrooms

¼ soy sauce (more to taste for serving)

¼ rice wine vinegar

½ t. pepper

1 package Udon or Ramen noodles

 

Toppings:

Shredded Carrots

Bean Sprouts

Cilantro

Sliced Jalapeño

Hard-boiled egg, cut in half lengthwise

Sriracha sauce

Directions:

Add onions, ginger, garlic, chicken breasts, chicken broth, mushrooms, soy sauce, rice wine vinegar, and pepper to crock pot. Cover and cook on low for 3 hours.

When finished, remove chicken breasts and let rest, and add noodles to crock pot. Let cook for 5 minutes while you prep toppings. Slice chicken breasts then add back into crockpot, stirring to be sure noodles are broken up.

To serve, ladle broth, noodle, chicken and mushrooms into bowl. Add fresh vegetables and herbs, two halves of the hard-boiled egg, and Sriracha and jalapeños for heat.

Doro Wat – Ethiopian Chicken Stew

December 6, 2018

 

I’ve always loved how food teaches you about different parts of the world. Recipes are like an anthrological time capsule.

So when my son was studying Ethiopia for a school project and asked me to make one of the dishes he learned about in his research called Doro Wat, I said yes, not knowing much about this dish.

So glad I said yes.

The spice blend called berbere is a flavor bomb, so so good. (There is a recipe for it below although you can buy it at specialty food stores). Your tastebuds will explode, and you might feel like you are at an Ethiopian restaurant and not at your house when you taste it. The base of the sauce is onion, garlic and ginger, and once that is sautéed in butter, you add the berbere and paprika, and it becomes this intoxicating stew.

Making the berber is easy, even if there are a lot of spices in it. I did it with a baby on my hip, if that encourages you at all.

The best flavor infusion was marinated the chicken in lemon juice and salt.

I think I might try to do this with my chicken all the time now! It made it so tender and flavorful.

And the edition of the hard boiled egg was such a lovely part of the plate, it was a great vehicle for the flavorful sauce. Many recipes call for serving it with injera, which I couldn’t find and seems challenging to make. So I just used naan bread and rice (why do I love to double carb with flavorful sauces?) and they were delicious.

If you’re looking to go on a journey in the kitchen – but not get fatigue from the quest – try this stew! I can’t wait to make it again.

Happy Eating! xoxo Katie

Doro Wat – Ethiopian Chicken Stew (printer version here):

Prep Time: 30 minutes plus marinating time. Cook Time: 1 hour 30 minutes

Ingredients

  • 1/2 cup lemon juice
  • 4 tablespoons salt, plus more as needed
  • 4 bone-in chicken thighs + 4 chicken breasts
  • 4 chopped onions
  • 4 garlic cloves, minced
  • 2 tablespoon peeled, minced fresh ginger (1-inch piece)
  • water (optional)
  • 6 T. butter
  • 2 tablespoons paprika
  • 1 cup berbere spice mix (recipe follows)
  • 1 ½ cup chicken stock
  • 1/2 cup red wine
  • 1 teaspoon cayenne pepper, or to taste (I omitted for little kids and added it after serving them)
  • freshly ground black pepper
  • 6-8 hard-boiled eggs, peeled
  • injera bread, naan bread or hot cooked rice, to serve

Directions

  1. Combine the lemon juice and salt in a large, nonreactive mixing bowl and stir until slightly dissolved. Add the chicken thighs, one at a time, dipping both sides of each piece in the marinade to coat. Cover and allow to marinate in the refrigerator for about 30 minutes.
  2. While the chicken is marinating, purée the onions, garlic and ginger in a food processor or blender. Add a little water, if necessary, to get the blades moving.
  3. Heat the butter in a Dutch oven over medium heat and stir in the paprika to color the oil. Stir in the berbere mixture and cook for 3 minutes, until heated through. Add the onion mixture 
and sauté until most of the moisture evaporates and the mixture reduces, about 15 minutes.
  4. Pour in the stock and wine, add cayenne to taste and season with salt and pepper. Remove the chicken from the lemon juice and discard the marinade. Add the chicken to the pot and cover with sauce. Bring the sauce to a boil, reduce the heat to low, cover and simmer for 45 minutes, flipping the chicken halfway through. Add water, if necessary, to maintain the liquid level.
  5. Add the whole hard-boiled eggs and continue 
to cook until the chicken is very tender, 10 to 
15 minutes. Adjust seasoning and serve hot 
with injera bread or rice.

Doro Wat recipe adapted from foodrepublic.com

Berbere Spice Mixture 

Adapted from africanbites.com

Ingredients:

  • 3 tablespoons sweet paprika  
  • 2 teaspoons ground cumin  
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander  
  • 1 teaspoon ground nutmeg  
  • 1⁄2 teaspoon ground cloves  
  • 1⁄2 teaspoon cayenne pepper (to taste)

Mix all the spices together in a bowl. This yields exact amount needed for recipe. Store in a sealed container.

 

 

Chicken Fricassee

October 17, 2018

Have you ever made a dish that you remembered to be just amazing, and then a year went by and you weren’t sure if it would be AS GOOD as you remembered? But then you made it and you realized, YUP it is that good, possibly even better than you imagined.

Just me?

Chicken Fricassee is the dish to make for your next Boss over for dinner/Priest over for dinner/Dinner Party/Birthday/Holiday or just a very special Tuesday night. It’s a classic that should be revived because everyone needs to try this to know that food can taste this good. (It actually dates back all the way to a medieval cook book from 1300’s).

The reason it’s lasted so long through history is because its DELICIOUS. The alchemy of the lemon juice, and the wine, and the fresh herbs, and the vegetables, simmered with cream and egg to make a velvety texture, and then tender chicken that soaks up all the juices, along with rice and bread – it actually makes me close my eyes to take in all that is happening in my mouth, which is my test for the best things I have ever eaten.

Julia Child in Mastering the Art of French Cooking describes a fricassee as “halfway between a sauté and a stew” in that a saute has no liquid added, while a stew includes liquid from the beginning. Technically in a fricassee, cut-up meat is first sauteed but not browned, then liquid is added and it is simmered to finish cooking. But most recipes have you brown the meat first, so I guess there is some room for interpretation.

I knew this to be a classic French dish, but when my au pair from Columbia tasted this she said “you are cooking with flavors from Columbia. This is the type of dish we would make after everyone has been partying all night, and they are hungry again at 1 or 2 in the morning, and this is what they all eat to feel better again.” (If that doesn’t make you want to try this recipe I don’t know what will). But I looked and there is a popular Spanish dish called fricasé de pollo that has spread to other Spanish speaking countries so clearly this dish has travelled not only through time but geography, again because it is DELICIOUS.

To make it, you start by cutting up your veggies (doing this prep before makes assembling this dish so much easier, I highly recommend it) and the chicken (I like smaller pieces than a whole breast):

After you’ve browned the chicken take it out of the pan to rest and start building flavor with the familiar flavors of mirepoix + mushrooms (I used a leek instead of onion but it is good either way). Then you add flour + white wine to this and let it reduce:

^I can’t tell you how good this smelled. The wine, the veggies, the bay leaf. You’ll just have to make it so you can smell it too.

Then, add chicken broth and herbs, and while that heats up, stir together cream and egg yolks. Then – and this is the most complicated part of this recipe but still doable –  you add a little bit of the hot liquid to the cream + egg mixture to temper the eggs so they don’t scramble, but instead create this velvety, creamy, rich complex sauce that holds everything together.  (I used a 1/4 cup instead of a 1/2 cup as the recipe calls for to be extra sure I didn’t add it too quickly!)

Then you add this creamy mixture back to the pan and let everything simmer. Then at the end you add lemon juice and fresh tarragon. These flavors go together so well that the whole is greater than the sum of its parts and does that thing that makes me love cooking so much – it becomes something special and magnificent and memorable.

My kids love rice pilaf, so I serve it with that but mashed potatoes or crusty bread soak up all that delicious flavor. Or you could just drink it straight. It’s that good.

Last night I was still dreaming of it before I went to bed, and I made a small bowl. And I sat there and thought ‘this is what I would order in any restaurant and be totally blown away and happy.’

I don’t have to wish you Happy Eating with this dish – if you make it I know you will have Happy Eating. Cheers!

xoxo Katie

Chicken Fricassee (I doubled this recipe – printer version here): 

Recipe from the blog Everyday Occasions

4 chicken breasts (I cut them in half for kid portions)

4 chicken thighs (remove skin)

sea salt & black pepper

3 tablespoons of butter

2 tablespoons of olive oil

1 small onion, diced (I used one leek instead, so delicious)

2 carrots, diced

1 rib of celery, dice

8 oz. of mushrooms, sliced

2 tablespoons of flour

1 cup of white wine

3 cups of chicken stock

fresh thyme

bay leaf

1/2 cup of cream

2 egg yolks

2 tablespoons of lemon juice

fresh tarragon

Serving suggestions : Rice, French Bread or Mashed Potatoes

Pat chicken with paper towel.  Season generously with salt and pepper.  Melt butter in a heavy dutch oven. Add oil and brown chicken for 4 minutes on each side.  Remove chicken from pan and set aside.

Cook onions, carrot, celery and mushrooms in the same pot until almost soft.  Sprinkle with flour and cook for another minute until flour is absorbed. Pour in white wine and cook for another minute, stirring.  Add chicken stock, thyme and bay leaf.

In a small bowl, mix cream and egg yolks.  Add a small amount of the hot stew mixture to the cream and yolks, stirring constantly.  Your goal is to slowly warm the eggs so they don’t scramble. Once warmed (after about 2 cups of stew mixture is added), pour into the stew pot with vegetables and simmer for 15-20 minutes, until the mixture reduces and thickens.

Add chicken back into the stew.  Keep simmering until chicken is cooked through.  Keep warm on low simmer or in the oven (about 250) until ready to serve.  Before serving, add lemon, 1 tablespoon of butter and fresh tarragon. Serve with rice, french bread, or mashed potatoes.

See  this and more great recipes from Jenny Steffens at http://jennysteffens.blogspot.com