We are proud to feature the highest-quality specialty mustards from Edmond Fallot, showcased here in this fabulous recipe. Try them as the perfect accent on hot dogs, burgers, salads and all of your summertime favorites.
30g flour (1/4 cup)
80g butter (1/3 cup)
100g small white onions (4 oz)
2dl of chicken stock (1 cup)
fresh mixed herbs
1dl fresh cream (1/2 cup)
2 tablespoons Fallot Dijon Tarragon Mustard
Cut the chicken into pieces. Season & dust the pieces with flour. Brown them in a large casserole dish with hot butter. Add small white onions. Moisten with the chicken stock. Add mixed herbs. Bring to a boil. Cook for 35 minutes. Set aside chicken & onions in a dish. Keep them warm. Allow the sauce to reduce. Add cream & mustard. Bring to the boil. Season according to taste. Pour the sauce over chicken pieces & sprinkle with minced tarragon.