INGREDIENTS
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2 onions, cut in eighths
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3 cloves garlic, peeled
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8 pieces of chicken, skinned
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salt and pepper
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¼ cup Dijon mustard
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½ cup lemon juice (about 4 lemons)
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½ cup chicken bouillon
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4 sprigs of tarragon (or 1 teaspoon dried tarragon)
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⅓ cup heavy cream