3 to 3 1/2 lbs. chicken, cut up
1/4 c. butter
1/2 c. chablis, chicken stock, or water
1/4 tsp. ground pepper
1/4 tsp. dried thyme
1/4 tsp. dried tarragon
2 tbsp. dry mustard
1/4 c. sour cream

Wash chicken pieces and pat dry. Melt butter in large skillet over medium to high heat. Add chicken and brown on both sides. Add wine, stock or water, black pepper, thyme, and tarragon. Bring to a boil and reduce heat. Cover and simmer 35-40 minutes, or until chicken is done.

Remove chicken to warm serving dish and set aside. Skim off excess fat. If pan is dry, add 1/2 cup water to stir up brownings. Heat to boiling. Stir in mustard and allow to boil for 30 seconds. Add sour cream; blend in. Pour over chicken and serve. Good over rice pilaf or noodles.