Chicken Dijon (Viva La France)

[Mr. McD]

Tonights dinner. I really should cook this more often. Oui.

3 to 4 pounds broiler chicken -- quartered
2 tablespoons butter
2 cups dry white wine
1/4 teaspoon dried tarragon leaves
1 pinch thyme
1 small bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
2 egg yolks
2 tablespoons Dijon style prepared mustard
2 tablespoons cream fraiche or (sour cream)
1 pinch cayenne pepper

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.

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.

[NMDemDist2]

1. that sounds heavenly!

:hi:

[SW FL Dem]

2. Yes it does

I just printed it out to try later this week.

[liberalhistorian]

3. Wow, that sounds

great! I don't have my own kitchen right now, but I'll have to print it out so I can try making it when I go home for Christmas.

[jeanarrett]

4. That sounds lovely. I'm going to cook that tonight for dinner.

What do you serve with yours? Some green beans sound nice and maybe rice?

[Mr. McD]

5. I served it with just a hefty salad but

I goes well with rice, boiled potatoes or any cooked vegetable.

[Callalily]

6. That sounds yummy!

I'll definitely have to try it. Here's one that I think you'll like too. It's super easy. I took the liberty of adding baby portabellas. Goes well with rice or polenta.



French Chicken in Vinegar Sauce

Tip: Buy boneless, skinless chicken thighs, or ask your butcher to bone and skin them for you.

Olive oil-flavored cooking spray
2 1/2 cups coarsely chopped onion
8 (3-ounce) skinned, boned chicken thighs
1/2 cup dry white wine
1/2 cup fat-free chicken broth
3 tablespoons tomato paste
2 tablespoons balsamic vinegar
1 teaspoon minced fresh or 1/2 teaspoon dried tarragon
1/2 teaspoon brown sugar
1/2 teaspoon salt
1/4 teaspoon red pepper
Dash of black pepper
Tarragon sprigs (optional)

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion; cook 5 minutes or until lightly browned. Add chicken; sauté each side 3 minutes or until browned.
Combine wine and next 8 ingredients (wine through black pepper) in a medium bowl; stir well. Add wine mixture to chicken mixture; cover, reduce heat, and simmer 20 minutes. Garnish with tarragon sprigs, if desired.