McCall’s Chicken Tarragon – Cooking Aboard with Jill

Ingredients

• 8 chicken thighs (skin on and bone in)
• 2 tablespoons grapeseed or olive oil
• 2 tablespoons butter
• 8 tablespoons minced red onion or shallots
• 4 carrots (sliced ¼ inch thick)
• ¼ cup brandy or cognac (optional)
• 1 cup dry white wine or chicken stock
• ¼ cup chopped fresh tarragon (or 3 teaspoons dried)
• 2 tablespoons fresh chopped parsley or cilantro
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 cup light cream
• 1 egg yolk
• 1 tablespoon flour
• 16 ounces sliced mushrooms
• 3 tablespoons olive oil
• Springs fresh tarragon