Oooo. Dip those balls in my hot broth.
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What You’re Gonna Need:
- ½ cup butter
- 12 chicken meatballs store bought or homemade (recipe coming soon)
- 1 small white onion finely chopped
- 3 cloves garlic finely chopped
- 1 ½ pounds fresh mushrooms sliced
- 3 cups chicken stock
- 3 tablespoons chopped fresh tarragon divided
- salt and freshly ground black pepper to taste
- 2 cups heavy whipping cream
Servings6
What Ya Gotta Do:
- Melt some butter in a Dutch oven or big pan or skillet or whatever ya gots. Who’s to judge?
- Toss in those plump, juicy chicken meatballs and give ’em a little sauté action until they’re lightly bronzed and looking oh-so-tempting. 5 minutes? Yeah, 5 minutes.
- Add the dynamic duo of onions and garlic to the party. Get them to be nice and softened,.
- Throw in those mushrooms and let them get all cozy and tender, like they’re snuggling up in a warm, buttery blanket.
- Pour in the chicken stock and a sprinkle of tarragon (2 tablespoons), turning down the heat and tp let the whole shebang simmer away for around 25 minutes.
- Stir in some cream and add a dash of pepper and a little more tarragon on top, just to keep things interesting. (but don’t let it boil. Get almost there to achieve perfection.)
- Eat it!
