Increase the heat to high, pour in the vermouth and scrape the base of the pan to deglaze it. 3. Pour in the chicken stock, along with the creme fraiche, mustard and herbs. Season with black pepper.

I love everything about mustard ... creme fraiche. Stir gently and simmer until the mixture thickened. Spoon the sauce over the chicken, sprinkle more tarragon, and serve. Use a delicious white ...

Serve this crowd-pleasing chicken dinner straight from ... The lush sauce – a combination of white wine, crème fraîche and two types of mustard – comes together in the pan and can be ...

This simple white wine pan sauce enriched with créme fraîche and a generous handful of tender fresh herbs turns pan-roasted chicken breasts into a special meal. Turn an everyday pan-roasted ...

Put the chicken in the oven to roast for 1¼ hours, but every 15min turn the bird, baste it and add some white wine until you’ve used up all the wine. Once the chicken is cooked, take it out of ...

cover the casserole and cook the endive with the chicken over low heat for 15 minutes to bring out its flavor. 6. Add the creme fraiche to the casserole and bring to a boil, uncovered. Reduce the ...

The hitch: He uses Kendall Farms creme fraiche — a rich ... Working in two or three batches, fry 1 pound chicken wings and drumettes in the oil to an internal temperature of 200 degrees ...