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
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.