"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
Chicken parts 2 shallots 3/4 c. white wine 3/4 c. chicken broth
Sauté chicken parts in frying pan. Transfer to dish in oven. Continue cooking until done. Add to sauté pan 2 shallots chopped, ¾ c. white wine, ¾ c. chicken broth and boil deglazing pan. Reduce to half. About 3 min. Add cream and boil about 1 min. until thickened. Whisk in 2 Tbls mustard and 1 Tbls. chives. Salt and pepper to taste. Serve over chicken.
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