CHICKEN IN MUSTARD SAUCE

By á-2995

Ingredients

• 1 1/2 - 2 LBS. CHICKEN THIGHS OR BREASTS
• SALT AND PEPPER
• 2 TBSP OLIVE OIL
• 1 ONION - CHOPPED
• 1/4 LB MUSHROOMS
• 3 CLOVES GARLIC - MINCED
• 1 TOMATO - CHOPPED
• 1 TBSP FLOUR
• 1 TSP DRIED TARRAGON
• 1/2 CUP WHITE WINE
• 1 CUP CHICKEN STOCK,PLUS MORE IF NEEDED
• 1/4 CUP DIJON MUSTARD
• 2 TBSP SOUR CREAM

Preparation

Step 1

350 F
RINSE AND DRY CHICKEN AND SEASON WITH
SALT AND PEPPER
HEAT OIL IN OVEN PROOF PAN - BROWN MEAT AND REMOVE IT -ADD OIL AND COOK ONIONS ABOUT 5 MINS.ADD MUSHROOMS 3-5 MINS.
STIR IN GARLIC ABOUT 2 MINS.ADD TOMATOES
AND FLOUR COOK ABOUT 3 MINS. STIR IN
TARRAGON - TURN UP HEAT AND DEGLAZE PAN
WITH THE WINE - PUT CHICKEN IN PAN AND
ADD STOCK TO GO HALF WAY UP THE MEAT
COVER-PUT IN OVEN 45 MINS.REMOVE THE COVER HALFWAY THROUGH - WHEN DONE REMOVE MEAT FROM THE SAUCE ADD MUSTARD AND SOUR
CREAM - WHISK TO BLEND -RETURN MEAT TO SAUCE ALLOW FLAVORS TO MELD ABOUT 5 MINS.