Chicken Fricassee with Fallot Dijon Tarragon Mustard

Chicken Fricassee with Fallot Dijon Tarragon Mustard


1 chicken (1,200 kg), cut into pieces

2 tablespoons flour

5 tablespoons unsalted butter

7 tablespoons small white onions

2 cups of chicken stock

Fresh mixed herbs

7 tablespoons fresh cream

2 tablespoons Fallot Dijon Tarragon Mustard

Minced tarragon

Salt, pepper

Season chicken with salt and pepper. Dredge pieces in flour.

Melt butter in a large pan. Brown chicken on all sides (15-20 minutes).

Add small white onions.

Add the chicken stock.

Add mixed herbs.

Bring to a boil. Cook for 35 minutes.

Remove chicken & onions to a dish. Keep warm.

Reduce sauce by half, then whisk in cream and mustard.

Bring sauce to a boil.

Season with salt and pepper to taste.

Pour the sauce over chicken pieces & sprinkle with minced tarragon.


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