•  Measuring Spoons
•  Measuring Cup
•  4 Qt. Casserole Dish with cover
•  Wooden Spoon or High Temp Rubber Spatula

•  3 lb. chicken pieces 1.5 kg
•  1 onion, sliced 1
•  1/2 tsp dried tarragon leaves 2 ml
•  Salt and pepper
•  1/2 cup mushrooms, finely sliced 150 g
•  1 can cream of mushroom soup (10 oz.) (284 ml) 1
•  1/2 cup sour cream 125 ml

1.  Place chicken and onion in a 4-quart (4 L) casserole dish.
2.  Cook at P4 25 - 30 minutes.
3.  Drain any excess fat.
4.  Season with tarragon, salt and pepper.
5.  Add mushrooms.
6.  Cook at P4 3 - 4 minutes.
7.  Blend together soup and sour cream.
8.  Spoon over chicken.
9.  Cover and cook at P4 12 - 15 minutes.
10.  Remove chicken to a serving platter.
11.  Stir sauce and spoon over chicken.
12.  Serve with rice or vegetables.

The fat that you poured off could be combined with flour to make a roux – this can be used to thicken the stock if you'd like.