Chicken in Mustard and Tarragon Sauce

How to prepare chicken in mustard and tarragon sauce

1. Heat the butter and oil in a pan wide enough to hold the chicken pieces. If you don't have one, you can fry the chicken in batches. Place the chicken pieces in the pan and fry on both sides until slightly browned. Remove from the pan.
2. Add the very finely chopped onion and sauté until very soft. Add the garlic, cleaned and halved, and sauté for 2 more minutes.
3. Deglaze the onion with wine and cook on higher heat until it evaporates. Add the vinegar and cook until it evaporates too.
4. Transfer the fried meat to a pot and pour all the contents of the pan over it.
5. Add the stock, tomato paste, tarragon and parsley (whole) and bring to a boil.
   * add enough stock to cover the meat pieces; 2 cups were enough for me; if you need more liquid, you can add water
   
6. From that point, cook for 30 minutes if you used chicken wings, or 45 minutes if you used legs.
8. When the meat is cooked, remove the herbs from the pot and discard. Remove the meat to a plate and cover with foil to keep warm. The sauce remaining in the pot should be fairly thick. If not, cook it on high heat until it reduces and thickens.
9. Add the mustard to the sauce in the pot and mix well. Bring just to a boil. Remove the pot from heat.
10. Mix the sour cream with 4-5 tablespoons of sauce, added one at a time. Pour the mixture into the sauce and stir until combined. Taste the sauce for salt and add if needed (the stock and mustard used were already salted).
11. Serve with mashed potatoes, polenta, or pasta.

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