My Dad's Chicken Dijon

I don't know where my dad got this recipe but I haven't seen another recipe exactly like it on the 'zaar so I thought I'd post it. It calls for a whole chicken quartered but I just use what I have on hand, usually bone in thighs and/or breasts. Best with a chilled white wine and super with rice and broccoli on the side.

• Ready In: 1 hr
• Serves: 4
• Yields: 4

Ingredients

• 2 -3  lbs  broiler, quartered
• 2  tablespoons butter
• 2  cups dry white wine
• 1⁄4 teaspoon tarragon leaf
• 1  pinch thyme
• 1  small bay leaf
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  egg yolks
• 2  tablespoons Dijon mustard
• 1  tablespoon sour cream
• 1  pinch cayenne pepper

Directions

1. Heat butter in large frying pan.
2. Add chicken and cook until well browned on both sides.
3. Add wine, tarragon, thyme, bay leaf, salt and pepper.
4. Bring to a boil.
5. Cover and simmer for 45 minutes or until the meat is tender.
6. Remove meat to a heated dish and keep warm.
7. Discard bay leaf.
8. Blend sauce with egg yolks.
9. Add sour cream, mustard, and cayenne pepper.
10. Heat stirring constantly, do not allow to boil.
11. Pour over chicken.