1 chicken (about 3 lbs.), quartered or cut into pieces
4 tbsp. (1/2 stick) butter or half butter, half oil
1 sm. onion, finely chopped
1 clove garlic, finely chopped
1 (13 3/4 oz.) can chicken broth
2 tbsp. Dijon mustard
1/2 tsp. tarragon

1. Wash the chicken and dry it very well. In a large skillet with cover, heat the butter over medium-high heat and saute the chicken until lightly browned on all sides. Remove the chicken from the skillet as it gets done.

2. Pour off all but about 1/2 tablespoon. Add the onion and garlic to the skillet and saute about 1 minute.

3. Add the broth to the skillet and stir up any browned bits from the bottom of the skillet.

4. Blend in the mustard, then stir in the tarragon. Return the chicken to the skillet, cover and simmer slowly, turning the pieces occasionally. The white meat will take about 30 minutes to get done, the dark meat about 40 minutes. Remove white meat when it is done.

5. After all the chicken is done and removed to a platter, raise heat and simmer sauce briskly, stirring constantly, until sauce is thick and syrupy. Skim the sauce, spoon some of it over the chicken and serve the rest in a sauce boat. Makes 3 or 4 servings.