0 recipes from contoocook and beyond


l cup chicken broth
l/2 cup chopped onions
l/4 cup plus 2 tbsps. Dijon mustard
6 garlic cloves, minced
2 tsp. Worcestershire sauce
l/8 tsp. Tabasco
2 tbsps. butter
2 tbsps. olive oil
l 3-l/2 lb. chicken, cut into 8 pieces
l tsp. herbes de Provence
Combine first 6 ingredients in small bowl. Melt butter with oil in
heavy skillet over med-high heat. Season chicken with s&p. Add to
skillet and sprinkle with herbes de Provence. Cook until chicken is
golden brown, turning occasionally, about l0 mins. Pour mustard
mixture over chicken. Cover, reduce heat to low and simmer until
chicken is just cook through, about 20 mins. Using slotted spoon,
transfer chicken to platter. Cover wsith foil to keep warm. Boil
liquid in skillet until reduced to sauce consistency, stirring
occasionally, about 7 mins. Pour sauce over chicken.
Serves 4.

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