2 chickens, about 3 lbs each, quartered
Salt & pepper
½ c butter plus 1 T cooking oil
2 T Dijon mustard
2 cloves garlic, minced
1 med onion, chopped
1 can (10.5 oz) condensed chicken broth (not regular chicken broth)
1 T flour
2 T finely chopped parsley

Sprinkle chicken on all sides with salt and pepper. In two large skillets, heat butter and cooking oil, and brown chicken pieces slowly on all sides. In bowl, mix remaining ingredients until well blended. Place chickens in one of the skillets that can be covered. Pour blended mixture over chicken. Simmer covered, turning pieces occasionally until chicken is tender, about 40 mins, handling carefully to avoid sticking and/or tearing. Remove chicken to a platter.

Stir pan juices, removing all brown bits from bottom of skillets. Remove excess fat. Simmer in cooking skillet until sauce is slightly thickened. Spoon sauce over chicken. Serve over hot noodles with hot peas and sauteed button mushrooms. Makes about 8 servings.

Serve with a nice fruit salad and hot fresh rolls.

This wonderful dish actually improves if stored in a casserole (covered) in refrigerator and served the next day. It also freezes reasonably well with splitting of chicken.

Works well with 18 doves also. (Editor’s note: Well, then.)