Popover Chicken Tarragon - cooking recipe

Ingredients

2 1/2 - 3 lbs whole chickens, cut up
2 tablespoons cooking oil
3 eggs
1 1/2 cups milk
1 tablespoon cooking oil
1 1/2 cups flour
3/4 teaspoon salt
1 teaspoon dried tarragon
10 3/4 ounces cream of chicken soup
1/3 cup milk
4 ounces sliced mushrooms
2 tablespoons snipped parsley

Preparation

Brown chicken pieces in the 2 T. oil; season with a little salt and pepper.
Place chicken pieces in a well greased 13x9 baking dish.
In mixing bowl beat eggs; blend in the 1 1/2 cups milk and the 1 T. oil.
Stir together flour, slat, and tarragon.
Add to egg mixture; beat till smooth.
Pour over chicken.
Bake, uncovered, at 350 till done, 55 to 60 minutes.
Meanwhile, in saucepan stir together soup, the 1/3 cup milk, mushrooms and parsley.
Heat through, stirring occasionally.
Pass the sauce with chicken.