|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.
Serving size: Complete recipe
Calories 3159 Calories from Fat 1730
% Daily Value*
Total Fat 193 g296.3%
Saturated Fat 65 g325.1%
Trans Fat 0 g
Cholesterol 1362 mg454%
Sodium 1909.8 mg79.6%
Total Carbohydrates 14 g4.5%
Dietary Fiber 2 g8.2%
Sugars 3.6 g
Protein 285 g569.1%
Vitamin A 62.5% Vitamin C 5.3%
Calcium 28.2% Iron 75.8%
*Based on a 2000 Calorie diet