Poulet a la Moutarde

Ingredients

3 to 4lbs chicken cut up into pieces and seasoned lightly with salt n pepper
5 tablespoons butter
3 large shallots chopped
2 cloves garlic chopped
1 heaping tablespoon flour
3/4 cup dry white wine
3/4 cup low sodium chicken broth
1/3 cup good Dijon Mustard
3/4 tsp of dried thyme
3/4 tsp HEB Fishmarket Garlic Onion Rosemary seasoning
3/4 cup of heavy cream
1/2 cup sour cream
3 tablespoons chopped parsley

Get a heavy pot and melt the butter over med high heat. Brown chicken well on both sides then remove and set aside. Cook the shallots until soft/candied, then put in the garlic and cook for about 1 minute. Next add the flour and stir it in thoroughly to thicken it up. After it's well blended (about 2 minutes) pour in the wine to deglaze the pan and let it boil for a minute or two. Now add the chicken broth, mustard, and seasoning stirring it until it's well blended. Once it's well blended, lay the chicken pieces back in, turn it to low simmer and place a lid on the pot. Let it cook for 45 minutes to an hour. After that add the sour cream, heavy cream, and chopped parsley. Let this heat through then ladle chicken pieces and sauce onto mashed potatoes or egg noodles.

Makes about 4 servings

You can substitute fresh rabbit for the chicken and call it Lapin a la Moutarde.

in my house that was called chicken paprikash, and the dumplings were off the charts...