Ingredients

3lb (1.35kg) Chicken, quartered

2 tbsp Butter

2 cups Dry white wine

1/4 tsp Dried tarragon leaves

1 pinch Thyme

1 small Bay leaf

1/2 tsp Salt

1/4 tsp Pepper

2 Egg yolks

2 tbsp Dijon style prepared mustard

2 tbsp Sour cream

1 pinch Cayenne pepper

Method

In fryer, heat butter.

Add chicken and cook until chicken is 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 meat 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.

Serve hot.

Cooks Comments and Tips

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