French Country Chicken

By carvalhohm2

Ingredients

• 2 tablespoons olive or vegetable oil
• 1 chicken (2-1/2 to 3 pounds), cut into 8 pieces
• 1 envelope onion soup mix (from a 2-ounce box)
• 2 cups water
• 1/4 cup sherry
• 2 tablespoons Dijon-style mustard
• 1 package (8 to 9 ounces) frozen snap peas, thawed
• 1 package (10 ounces) frozen sliced carrots, thawed
• 2 tablespoons all-purpose flour
• 1 cup (1/2 pint) sour cream

Details

Servings 4
Cooking time 45mins
Adapted from mrfood.com

Preparation

Step 1

Heat the oil over medium-high heat in a large skillet. Add the chicken and brown; drain off the oil. In a small bowl, combine the onion soup mix, water, sherry, and mustard. Add to the skillet and bring to a boil; reduce the heat and simmer, covered, for 20 minutes.

Stir in the peas and carrots and cook for another 10 to 15 minutes. Remove the chicken and vegetables to a serving platter and keep warm; reserve the liquid in the skillet.

Boil reserved liquid over high heat for about 8 minutes, then remove it from the heat.

In a small bowl, combine the flour and sour cream; stir into the skillet mixture and return to a low heat. Bring just to the boiling point, then reduce heat and simmer, stirring constantly, just until sauce is thickened, about 3 minutes. Pour the sauce over the chicken and vegetables and serve.

Serves 4