French Country Chicken
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When we hear "French," we usually think fancy. Well, that's not always so. Here's a country-style dish that's cooked in one pot . . . right! Like we'd get in a family restaurant in the French Countryside.
What You'll Need
- 2 tablespoons olive or vegetable oil
- 1 chicken (2-1/2 to 3 pounds), cut into 8 pieces
- 1 envelope onion soup mix (from a 2-ounce box)
- 2 cups water
- 1/4 cup sherry
- 2 tablespoons Dijon-style mustard
- 1 package (8 to 9 ounces) frozen snap peas, thawed
- 1 package (10 ounces) frozen sliced carrots, thawed
- 2 tablespoons all-purpose flour
- 1 cup (1/2 pint) sour cream
What to Do
- Heat the oil over medium-high heat in a large skillet. Add the chicken and brown; drain off the oil. In a small bowl, combine the onion soup mix, water, sherry, and mustard. Add to the skillet and bring to a boil; reduce the heat and simmer, covered, for 20 minutes.
- Stir in the peas and carrots and cook for another 10 to 15 minutes. Remove the chicken and vegetables to a serving platter and keep warm; reserve the liquid in the skillet.
- Boil reserved liquid over high heat for about 8 minutes, then remove it from the heat.
- In a small bowl, combine the flour and sour cream; stir into the skillet mixture and return to a low heat. Bring just to the boiling point, then reduce heat and simmer, stirring constantly, just until sauce is thickened, about 3 minutes. Pour the sauce over the chicken and vegetables and serve.
Serve it with some nice crusty bread to soak up the creamy sauce? Mmmm!!
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