Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.

Chicken With Mustard And Tarragon

Yield: 4 servings

Ingredients and directions for this recipe

1 1 kg pack Waitrose Chicken
-Leg Portions; skinned
30 ml Waitrose Plain Flour;
-(2tbsp)
Salt and freshly ground
-black pepper
15 g Butter; ( 1/2 oz)
15 ml Waitrose Olive Oil; (1tbsp)
3 Sticks celery and 2 onions;
-finely chopped
1 Clove garlic; crushed
1/2 200 g pack Waitrose Danish
-Smoked Lardons
150 ml Each of chicken stock and
-medium dry; ( 1/4 pint)
; white wine
10 ml Waitrose English Mustard;
-(2tsp)
30 ml Waitrose Dijon Mustard;
-(2tbsp)
1/2 pk Fresh tarragon; stalks
-removed
1 142 ml pot Waitrose Thick
-Double Cream

Coat the chicken portions in seasoned flour. Fry the chicken in the
butter and oil, turning until lightly browned. Remove from the pan
and drain on kitchen paper.

Add the celery, onions, garlic and lardons to the pan and lightly fry
for
10 minutes.

Stir any remaining seasoned flour into the vegetables. Add the stock
and wine and bring to the boil, stirring continuously. Mix in the
mustards.

Arrange the chicken portions in a single layer in a casserole dish.
Top with the tarragon leaves and pour the sauce over. Cover tightly
and cook in a preheated oven 180C, 350F, gas mark 4 for 1 3/4-2
hours until the chicken is thoroughly cooked and tender.

Lift out the chicken joints and keep warm. Pour the sauce into a
saucepan and skim off any excess fat. Reduce the sauce slightly by
briskly boiling. Stir in the cream, heat through and season. Serve
the chicken with the sauce and garnish with tarragon.

See also:
Previous recipe Chicken With Mustard & Wine Sauce
Next recipe Chicken With Mustard And Wine Sauce

Or try one of these recipes:
Garlic-stuffed Fillet Of Beef Over Crispy Potato Sandwich
Roasted Garlic Butter