Chicken with Mustard, Herbs and Cream

Recipe adapted from The French Slow Cooker by Michele Scicolone

I made this recipe my own with a few adjustments, overall I think this cookbook has some great ideas, she uses traditional french food such as butter and cream. The original recipe is Chicken with Tarragon, Mustard and Cream.  I couldn't find tarragon, however, it was still amazing! I also used turkey pieces because I it already cut up when I bought it from the farm.

Serves 4 -6

1 C homemade poultry broth/stock
cut up chicken or turkey pieces
2 T red wine vinegar
3 + T Dijon mustard
Salt and pepper to taste
2 garlic cloves, finely chopped
3 T chopped basil and parsley, each
1/2 C cream
2-3 T butter
Pour broth and vinegar into a large slow cooker.

Mix mustard, salt and pepper in a bowl.  Brush the chicken/turkey all over with the season mustard.  Arrange pieces in the slow cooker, overlap if need to.

Sprinkle with garlic, basil and tarragon.

Cover and cook on low for 5 hours, or until meat is tender and cooked through.

Remove pieces to plate and keep warm in oven.  Pour the drippings into a sauce pan. Bring sauce to a boil, let thicken slightly, about 10 minutes.  Add cream and butter and continue to let thicken.

Pour sauce over meat and vegetables of your choice and enjoy!

(sauce doesn't have to be really thick to be good, I couldn't wait and added it to the dish and ate like soup, yummm)