(Mustard-flavored chicken salad - Our recipe)

Time: preparation: 40 minutes .........cooking: about 1 hour 1 chicken 450 g (1 lb) frozen carrots, sliced 500 g (1,1 lb) potatoes 4 tablespoons dried chives 2 teaspoons dried tarragon 2 teaspoons dried marjoram Sweet and sour little onions 6 tablespoons mustard 12 tablespoons extra virgin olive oil 1 stick of celery 1 carrot, peeled 1 little onion, peeled Salt easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Boil the chicken with the onion, carrot and celery in slightly salted boiling water (the resultant stock will be useful in the preparation of other dishes). Let it cook, half-covered, over a gentle flame for about 1 hour. Allow to cool your chicken, and then peel, bone and cut into strips it.
Meanwhile boil frozen carrot following the instruction on the package and boil potatoes after peeling them. Let all the vegetables cool and then cube potatoes. Cut sweet and sour onions into quarters.
Put all the ingredients in a large bowl: the chicken, carrots, potatoes, sweet and sour onions and aromatic herbs. Mix oil with mustard and season your chicken salad with this sauce. Add salt, if necessary.
Your dish is ready to serve

Note
This dish is ideal in summer, accompanied with a seasonal green salad; but you can prepare it for a buffet in every season.

What's the right wine?
Our suggestion is: Greco di Tufo (white wine from Italy)

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".