Poulet Veronique

Ingredients

• 1 tablespoon butter
• 2 tablespoons olive oil
• unbleached flour, for dredging
• 14 teaspoon salt-free garlic powder
• 6 skinless chicken thighs (can sub three breasts if you prefer)
• 12 cup dry white wine (we tested a 2006 riesling by Territorial Winery here in Oregon)
• 12 cup chicken stock or 12 cup chicken broth
• 2 teaspoons Dijon mustard
• 12 cup heavy cream
• 14 lb green seedless grape
• 14 lb red seedless grapes
• salt and pepper, to taste
• lemon zest
• fresh parsley or fresh French tarragon