My boyfriend and I loved this! We both had second helpings (albeit small ones), and he took the last of it to work the next day for lunch. I didn't use the tarragon because I sincerely hate the taste of licorice and was afraid that it would ruin the dish for me, but I think this recipe would work well with whatever herbs you happen to have around. I had a whole chicken on hand, which I cut up and skinned, removing the backbone from the thighs and breasts. I dredged the seasoned chicken pieces in flour prior to browning them, sauteed some garlic and onions in the drippings from the chicken and then deglazed the pan with 1/2 cup of white wine. I also added 1/2 cup of chicken stock, doubled the cream (but left the amount of mustard the same), used herbs de provence instead of the tarragon, and added a bay leaf. I added the chicken back with the sauce and let everything slowly simmer together to thicken. Served it over soft polenta, and it was incredible.
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