Chicken Lucien

• 3 boneless chicken thighs,skinned
• salt and pepper to taste
• 1 tablespoon butter
• 2 tablespoons flour
• 1 teaspoon prepared Dijon mustard
• 1/8 teaspoon Worcestershire sauce
• 1/2 cup Riesling wine
• 1/2 cup chicken broth
• generous pinch dried tarragon
• 3 tablespoons extra virgin olive oil
• 1/2 cup carrots, julienne cut, very fine
• 1/2 cup celery, julienne cut
• 1/2 cup thinly sliced leek
• 1/2 cup fat free half-and-half
• 10 oz angel hair pasta

1. Melt butter in saucepan over very low heat. Stir in mustard and Worcestershire sauce. Whisk in flour - you should end up with a thick paste. Whisk in wine, increasing heat to medium low, until reduced to one half the volume, and smooth. Stir in chicken broth and tarragon, and cook over low heat, stirring frequently, for 30 minutes. Meanwhile, heat 2 tablespoons olive oil in a skillet, salt and pepper chicken on both sides, then brown pieces on both sides until golden, set aside. Add the remaining olive oil to the skillet and cook celery, carrots, and leek until just barely tender. Put chicken back in skillet and smother with the vegetables, cooking on low for 15 minutes. Cook pasta according to package directions (may keep chicken and veggie mixture warm in low oven if needed). Add half-and-half to the sauce and bring just to a boil, stirring constantly, then remove. Drain pasta and place on warmed platter. Arrange chicken and vegetables over the pasta, then pour sauce over all.

chicken thighs, salt, butter, flour, mustard, worcestershire sauce, riesling wine, chicken broth, generous, extra virgin olive oil, carrots, celery, pasta

Taken from www.epicurious.com/recipes/member/views/chicken-lucien-50011681 (may not work)