Ingredients:
- 3 lb. chicken, cut into 8 pieces
- ¼ cup all-purpose flour
- 6 tablespoons butter
- 1/3 cup white pearl onions
- 3/4 cup chicken stock
- Bouquet garni
- 3/4 cup fresh cream
- Minced fresh tarragon
- Salt and pepper to taste
Preparation:
Time: 1 hour
Yield: 4 SERVINGS
- Melt the butter in a small saucepan. When the foam subsides pour the liquid into a sauté pan and discard the solids.
- Season the chicken with salt and pepper.
- Dredge the chicken in the flour.
- Heat the butter over a medium flame. Brown the chicken until golden all over, about 10 minutes total. Turn once, after 5 minutes.
- Add the onions after 7 minutes.
- Pour in the stock. Add the bouquet garni. Bring to a boil. Cover and reduce to a low simmer for 30 minutes.
- Remove the chicken and onions to a platter and cover with foil. Keep warm.
- Raise the heat back up to medium and reduce the liquid by half.
- Stir the cream and the mustard together. Let them rest a minute and stir the flavored cream into the pan sauce. Bring to a simmer.
- Return the chicken and onions to the pan to warm through.
- Season to taste with salt and pepper.
- Scatter the minced tarragon.