AKA Braised Chicken in White Wine and Mustard.
The chicken in white wine and mustard recipe for today’s lunch comes from Susan Herrmann Loomis’s makes-you-want-to move-there-today book, On Rue Tatin. Living and Cooking in a French Town, which mixes good recipes with interesting stories about what it’s like to settle in France.
The glazed carrots are from Rick Leed’s Dinner for Two, which is long out of print. After boiling the carrot rounds, I drained the water and added butter, paprika, and a little brown sugar to the pot, then stirred to glaze the carrots.