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Name: Chicken with Mustard And Tarragon
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 Garlic crushed; 3 Sticks celery and 2 onions;; 150 ml Each of chicken stock and; 1/2 200 200 g pack Waitrose Danish; 15 ml Waitrose Olive Oil; (1tbsp); 10 ml Waitrose English Mustard;; 30 ml Waitrose Dijon Mustard;; 1/2 pk Fresh tarragon; stalks; 1 142 ml pot Waitrose Thick; ; white wine; 15 g Butter; ( 1/2 oz); 30 ml Waitrose Plain Flour;; Salt; 1 1 kg pack Waitrose Chicken

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INGREDIENTS

1 Garlic ; crushed
3 Sticks celery and 2 onions;
150 ml Each of chicken stock and
1/2 200 200 g pack Waitrose Danish
15 ml Waitrose Olive Oil; (1tbsp)
10 ml Waitrose English Mustard;
30 ml Waitrose Dijon Mustard;
1/2 pk Fresh tarragon; stalks
1 142 ml pot Waitrose Thick
; white wine
15 g Butter; ( 1/2 oz)
30 ml Waitrose Plain Flour;
Salt
1 1 kg pack Waitrose Chicken

Servings

INSTRUCTIONS

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 180?C, 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. NOTES : Chicken and tarragon is a classic combination and once this casserole is in the oven you can just relax and leave it to cook.

NOTES

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Chicken with Mustard And Tarragon

1 Garlic crushed
3 Sticks celery and 2 onions;
150 ml Each of chicken stock and
1/2    200 200 g pack Waitrose Danish
15 ml Waitrose Olive Oil; (1tbsp)
10 ml Waitrose English Mustard;
30 ml Waitrose Dijon Mustard;
1/2 pk Fresh tarragon; stalks
1 142 ml pot Waitrose Thick
 ; white wine
15 g Butter; ( 1/2 oz)
30 ml Waitrose Plain Flour;
 Salt
1 1 kg pack Waitrose Chicken

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 180?C, 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.        NOTES : Chicken and tarragon is a classic combination and once this  casserole is in the oven you can just relax and leave it to cook.

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Nutrition

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Serving Size: 1 Serving (5g)
Recipe Makes: 4 servings

Calories: 1
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.2mg		0 %
Potassium 4.3mg		0 %
Total Carbohydrate 0.3g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.3g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1

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