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French Country Chicken

45 Min

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

  1. 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.

  2. 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.

  3. Boil reserved liquid over high heat for about 8 minutes, then remove it from the heat.

  4. 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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