Stephen
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Chicken DijonChicken Dijon
3 to 4 pounds broiler chicken -- quartered
2 tablespoons butter
2 cups dry white wine
1/4 teaspoon dried tarragon leaves
1 pinch thyme
1 small bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
2 egg yolks
2 tablespoons Dijon style prepared mustard
2 tablespoons cream fraiche or (sour cream)
1 pinch cayenne pepper
In chicken fryer, heat butter. Add chicken and cook until chicken is well
browned on both sides. Add wine, tarragon, thyme, bay leaf, salt, and
pepper. Bring to boil. Cover and simmer for 45 minutes, or until meat is
tender. Remove meat to heated serving dish and keep warm.
Discard bay leaf. Blend sauce with egg yolks. Add sour cream, mustard,
and cayenne pepper. Heat, stirring briskly and constantly. Do not allow
to boil. Pour over chicken. Serve hot.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin
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Alisa
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This sounds really good! Quick question: is there any substitution for the white wine, such as chicken broth? If I bought wine wine, I'm afraid it, um, wouldn't make it into the recipe... 
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Bobi
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Use Cooking Wine, Alisa. Usually found in vinegar/oil sections out here.
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Stephen
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Broth should work fine but it would change the nature of the recipe quit a bit. I suspect to would still be good.
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kateryna
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I don't use alcohol at all, so I'd probably use mushroom broth. I will kill to get my hands on it and buy up as much as I can whenever I see it. It beats the heck out of chicken and beef broth. I use real meat and then use the mushroom broth. Everything tastes great.
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Susanne
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I've been told broth substitutes pretty well for booze...and I've used it. The taste is different, but the 'effect' is essentially the same. 
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