2 tbsp. butter
2 tbsp. vegetable oil
1 (2 1/2 to 3 lb.) chicken, quartered
1 sm. onion, chopped fine
1 clove garlic, chopped fine
1 1/2 c. chicken broth
2 tbsp. Dijon mustard
1/2 tsp. dried tarragon
1/4 lb. sliced baby swiss cheese

In a 10 to 12 inch skillet, heat butter and oil and brown chicken on all sides. Dry each piece of chicken well before placing in skillet. Pour off all but 2 tablespoons of fat. Add onion and garlic and saute 1 minute. Add broth and scrape up any brown bits from skillet.

Blend in mustard and tarragon. Return chicken to skillet, cover and simmer slowly, turning chicken twice, for 35 minutes. About 3 minutes before final cooking is done, top each quarter of chicken with a slice of swiss cheese.

Transfer chicken to a warm platter. Skim off excess fat on sauce and raise heat under the skillet. Boil briskly, stirring constantly until sauce is thick and syrupy. Spoon sauce over chicken. Serve immediately.