This dish is a modification of Chef Ming Tsai’s “Braised Sake Chicken a la Ming” recipe:
I added red pepper and garlic to the mirepoix, added a couple bay leaves with the stock, and substituted 1 1/2 cups of Sauvignon Blanc for the sake and substituted sour cream, thinned slightly with milk, for the creme fraiche.
Overall, I rate it 3 out of 5 starts, i.e., I wouldn’t make it again as-is. The chinese mustard and wine are a nice improvement from your (my) mom’s Chicken a la King, but it is still reminiscent of that fairly mundane comfort food. The chicken is super tender when cooked this way though… the knife turned out to be just a photo prop. :-)