French Country Chicken

SERVES: 4

COOK TIME: 45 Min

When we hear "French," we usually think fancy. Well, that's not always so. Here's a country-style dish that's cooked in one pot . . . right! Like we'd get in a family restaurant in the French Countryside.

What You'll Need

2 tablespoons olive or vegetable oil
1 chicken (2-1/2 to 3 pounds), cut into 8 pieces
1 envelope onion soup mix (from a 2-ounce box)
2 cups water
1/4 cup sherry
2 tablespoons Dijon-style mustard
1 package (8 to 9 ounces) frozen snap peas, thawed
1 package (10 ounces) frozen sliced carrots, thawed
2 tablespoons all-purpose flour
1 cup (1/2 pint) sour cream

What to Do

Heat the oil over medium-high heat in a large skillet. Add the chicken and brown; drain off the oil. In a small bowl, combine the onion soup mix, water, sherry, and mustard. Add to the skillet and bring to a boil; reduce the heat and simmer, covered, for 20 minutes.
Stir in the peas and carrots and cook for another 10 to 15 minutes. Remove the chicken and vegetables to a serving platter and keep warm; reserve the liquid in the skillet.
Boil reserved liquid over high heat for about 8 minutes, then remove it from the heat.
In a small bowl, combine the flour and sour cream; stir into the skillet mixture and return to a low heat. Bring just to the boiling point, then reduce heat and simmer, stirring constantly, just until sauce is thickened, about 3 minutes. Pour the sauce over the chicken and vegetables and serve.