Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3 pounds broiler chicken -- quartered

  3. 2 tablespoons butter

  4. 2 cups dry white wine

  5. 1/4 teaspoon dried tarragon leaves

  6. 1 pinch thyme

  7. 1 small bay leaf

  8. 1/2 teaspoon salt

  9. 1/4 teaspoon pepper

  10. 2 egg yolks

  11. 2 tablespoons Dijon style prepared mustard

  12. 2 tablespoons sour cream

  13. 1 pinch cayenne pepper

Instructions Jump to Ingredients ↑

  1. In chicken fryer, heat butter. Add chicken and cook until chicken is well browned on both sides. Add wine, tarragon, thyme, bay leaf, salt, and pepper. Bring to boil. Cover and simmer for 45 minutes, or until meat is tender. Remove meat to heated serving dish and keep warm.

  2. Discard bay leaf. Blend sauce with egg yolks. Add sour cream, mustard, and cayenne pepper. Heat, stirring briskly and constantly. Do not allow to boil. Pour over chicken. Serve hot.

  3. Comments: Dijon is the capital of Burgundy and has made a name for itself with the famed "Dijon mustard" -- so it is no surprise to find a recipe from there using wine and mustard.

  4. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin


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