|Broiling chicken||3 Pound, quartered|
|White wine||1 Cup (16 tbs)|
|Tarragon leaves||1⁄4 Teaspoon, dried|
|Ground pepper||1⁄4 Teaspoon|
|Prepared dijon mustard||2 Tablespoon|
|Sour cream||2 Tablespoon|
|Cayenne pepper||1 Pinch|
Heat the butter in a heavy skillet.
Add the chicken and brown it well on all sides.
Add the wine and water, tarragon, thyme, bay leaf, salt and pepper.
Bring to a boil, cover and simmer until the meat is tender, thirty to forty-five minutes.
Remove the meat to a heated serving dish and keep it warm.
Remove sauce from heat.
Discard the bay leaf.
Add a little of the sauce to the egg yolks, then stir into the sauce in the skillet and blend well.
Add the mustard, sour cream and cayenne.
Heat, stirring briskly and constantly, but do not allow to boil.
Pour the sauce over the chicken.