1 chicken (about 1.7 kg)
3 onions
2 garlic cloves
2 tbsp. l. olive oil
100 ml dry vermouth
350 ml chicken broth
150 g soy cream
2 stalks tarragon
3 art. l. Dijon mustard beans
Flour for rolling
Salt, pepper to taste

Wash chicken in cold water and pat dry with paper towels. With a sharp knife, separate the legs and wings from the carcass.

Separate the thighs from the shins.

Separate the breast from the back. Cut it lengthwise and then across.

Peel the onion and garlic and chop finely. Season the meat with salt and pepper.

Heat oil in a deep frying pan. Dredge chicken in flour, shake off excess.

Fry chicken pieces in hot oil until golden brown. Remove from pan. Add onion and garlic and sauté for 3 minutes.

Pour the vermouth and broth into a saucepan, stir and bring to a boil. Put the wings and legs in the same place and cook for 15 minutes. on medium fire. Flip twice during the process.

Add the breast to the skillet and cook over low heat, covered, for another 15 minutes.

Remove the lid, pour in the soy cream, bring to a boil and cook for another 10 minutes.

Wash the tarragon, dry it, tear off the leaves and finely chop.

Add the tarragon and mustard to the meat, simmer for 1 more minute, season with salt and pepper, and serve immediately. Noodles are good as a side dish for chicken.