Tarragon Herbed Chicken (3-4) VG
Even though Nona prided herself as a Lake Girl, she did marry a man from Chicago whom she met on a blind date at a (Milwaukee) Braves Game. Once they got married, it was assumed that they would live in Chicago. Nona wasn’t too sure about that. One night she made Harold some scalloped potatoes and she asked him if he like them, three times. The first two times he said they were good. The third time he told the truth. They weren’t great. Nona got so mad she drove home to her mother Lorraine in Shorewood, WI. But they got over the scalloped potatoes, and eventually moved from an apartment on the North Side to a pretty little house in Glenview, Illinois where they raised 3 children who walked to Lyons School for the first 7 years of their schooling. All 3 children lived in the same house with Nona and Harold for 18 years until they went away to college. Nona developed her cooking skills and eventually became an excellent cook. She would search the Chicago Tribune on Wednesdays for a good recipe, and went to the Glenview Public Library to read and borrow cook books. She even had her photo taken while reading a cook book on the patio of the then brand new library, and her photo was published in the Glenview Announcements. She was an avid reader and an even more avid cook and cook book reader.
Nona and Harold lived in the same little house in Glenview for 43 years before they retired and moved to the Lake House on Lake Okauchee to live full time. They spent 8 years leaving Glenview for Okauchee on Friday at 4:30 pm, only to have to leave the Lake again at 4:30 am on a Monday morning. They were still working and dreamed of when they could retire full time at the Lake. Nona eventually became less enthusiastic about cooking after about 50 years of marriage. But during those first 50 years, the dishes she served to her family were epic.
Tonight I boiled string beans in chicken stock and fried them in the cast iron with olive oil and garlic, and at the end parmeson.
VG- thank goodness grandma set her mind to it and started cooking (Derek says thanks too Nona 🙂
Story credit: Pamela Schubert (my Mommy)
Tarragon Herbed Chicken (3-4) VG
1 fryer chicken cut up
2 tbsp. butter
2 tbsp. flour
1 cup rich chicken broth
1 ¼ cup hot water
1 cup chopped onion
1 clove garlic crushed
1 tsp tarragon leaves
¼ tsp white pepper
2/4 cup sour cream
Season chicken with salt. Brown in butter. (take chicken out of pan- audrey’s input). Blend flour with pan drippings. Stir in chicken broth, water, onion and garlic. Return chicken to pan. Cover and simmer 1 hour. Add tarragon and white pepper and cook 5 minutes longer. Stir in sour cream in pot- do not boil.
