Tarragon Chicken,

chop the onion and celery into small cubes. finely chop garlic.

Apple peel, cut into quarters and each chop off the apex where the seeds are. Cut each quarter into thin slices.

Heat over medium heat a large pan with a little olive oil. Add onion, celery, garlic, apple, tarragon and a pinch of salt and pepper.

Saute for about 5 minutes or until vegetables soften and release juice. Add the cornstarch and incorporate well.

Then turn off the heat, top (inside) round the pot and let stand. Get even skin chicken thighs.

Heat over high heat a large skillet and add the butter, spreading it well over the entire surface of the bottom.

Dora the chicken thighs on either side, until golden brown, almost to the edge start burning. When have turned, lights the fire of the pot to the minimum and turn on the kettle with at least 1 liter of the water.

When the chicken is enough tan, transferred to the pot one by one the thighs and arrange them on the sofrito. Add the boiling water, enough to almost cover the chicken. Take a couple of pinches of salt.

top (inside) round the pot and cook for 1½ hours over low heat. If necessary, put the pot on a toaster to maintain a gentle boil.

When the time off the fire. Pierces the broth to the container of the blender and processed to leave immersion smooth. Try to see how salt and adjust it if necessary.

Return the broth to the pot, add the mushrooms sliced ​​and cream. It incorporates well with wooden spoon, outflanking, taking care not to break the chicken thighs.

Heat until the sauce to a boil again and serve immediately with a few handfuls of fresh chopped parsley on top. Accompany with rice, prepared according to instructions on the package.