CHICKEN DIJON
(Recipe from Peter)
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Ingredients |
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2 ½ to 3 pound broiler, quartered (we use thighs) |
½ tsp. salt |
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2 tbsp. butter |
¼ tsp. pepper |
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2 cups dry white wine |
2 egg yolks |
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¼ tsp. dried tarragon leaves |
2 tbsp. dijon mustard |
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pinch of thyme |
2 tbsp. sour cream |
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1 small bay leaf |
pinch of cayenne pepper |
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Directions |
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Fry chicken in butter until 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 pan from heat. Remove chicken 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 and serve. Back to Elizabeth's Homepage |
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