We had a fantastic fun filled week-end, and dinner last night was the same: fun. The recipe I prepared is an adaptation from Food & Wine annual cookbook. The blending of the onion, coriander, tarragon, mustard and cream was an explosion of flavors for our palate. We really enjoyed dipping the bread into and could not get enough of it. I served into bowls.
TIP: To insure that the dish will not be too salty, make sure to use a Low Sodium chicken stock, as well as lightly sprinkling salt to the chicken during the cooking process.