This is an old favourite of mine because it’s so easy to prepare and also very delicious. Terrific with buttered noodles and steamed winter vegetables served on the side.
The addition of a little dried French tarragon, added along with the chicken stock, will add depth to the flavour.
Preheat oven to 180degC.
Place chicken pieces in a plastic bag with the flour and shake until the pieces are evenly coated. Heat the oil and butter in a frying pan and fry gently, a few pieces at a time, until golden on both sides. Drain on paper towels and tip out any excess oil.
Place chicken in an ovenproof dish. Pour wine into the frying pan and simmer until reduced by half. Whisk in the mustard and chicken stock and pour over the chicken. Cover and cook in the oven for one hour. Remove chicken pieces to a serving dish and keep warm. Pour cream into remaining stock, transfer to a saucepan, and reduce sauce to a light coating consistency. Season well and pour over chicken.