1 chicken (1,200 kg)
30g flour
80g butter
100g small white onions
2dl of chicken stock
fresh mixed herbs
1dl fresh cream
2 tablespoons Tarragon Dijon Mustard "Edmond Fallot"
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 stock. Add mixed herbs. Bring to a boil. Cook for 35 minutes. Set aside chicken & onions in a dish. Keep them warm. Allow the sauce to reduce. Add cream & mustard. Bring to the boil. Season according to taste. Pour the sauce over chicken pieces & sprinkle with minced tarragon.
