recipes:sca:tarragon_chicken_tarts
In a large bowl combine the following:
- 2 lbs Ground Chicken
- 2 cups Chopped white Mushrooms
- 2 lbs Chopped Onions
- 2 cups Raisins
- 3 tsp Salt
- 3 tsp Fresh Cracked Pepper
Fry the mixture in a fry pan till white on both sides. Chop up with the spatula and simmer with
- 2 cups white wine
for fifteen to twenty minutes till all pink areas turn white. Remove from the frypan draining the grease and combine in a large bowl with:
- 6 oz Mustard (Country Dijon and Guldens)
- 4 Large eggs
- 1 oz Chopped Tarragon
Place in pie crust and bake at 350F for 20 to 30 min.
source: John Dillon
recipes/sca/tarragon_chicken_tarts.txt · Last modified: 2017/12/19 19:43 by admin