Serving: 2 people
- 1 chicken
- 4 tbsp flour
- 5.5 tbsp butter
- ½ cup small white onions
- 7 tbsp of chicken broth
- fresh mixed herbs
- 3.5 tbsp fresh cream
- 2 tbsp Edmond Fallot Dijon Tarragon Mustard
- Minced tarragon
- Salt, pepper
Cut the chicken into pieces. Season & dust the pieces with flour. Brown them in a large casserole dish with hot butter.
Add small white onions. Moisten with the chicken broth. Add mixed herbs. Bring to a boil. Cook for 35 minutes. Set aside chicken & onions in a dish.
Allow the sauce to reduce. Add cream and Fallot Dijon Tarragon Mustard. Bring to the boil. Season according to taste.
Pour the sauce over chicken pieces & sprinkle with minced tarragon.