Chicken with Mushrooms, Tarragon, and Mustard

4 boneless, skinless chicken thighs
salt and pepper
1/4 c butter
1/4 c white wine or sherry
1/2 of a large onion, chopped
2-4 cloves of garlic, minced
12 large mushrooms (about a pound), sliced
1 c heavy cream
1 T mustard (I had spicy brown this time, but Dijon might be better)
2 t dry tarragon

Season chicken with salt and pepper.
Melt the butter in a dutch oven.
Brown the chicken on both sides, then cover and cook over medium heat, turning occasionally, for 15 minutes.
Remove the chicken from the pan, and set aside.
De-glaze the pan with the wine.
Saute the onion, garlic, and mushrooms until they are mostly cooked.
Add the cream, mustard, and tarragon.  Cook, stirring occasionally, for about 5 minutes, until the sauce starts to thicken.
Return the chicken to the pan, covering it with the sauce, and cook over low heat until the chicken is hot again.

Sumbitches ("the mother"'s cookies from HIMYM)

All the recipes for these that I found on the internet, started with a peanut-butter cookie dough, and added the chocolate and caramel.

I have never been fond of peanut-butter cookies, so I decided to start with a chocolate chip cookie dough... specifically, Smitten Kitchen's salted chocolate chunk cookies.

Changes I made:

Demarara sugar for the turbinado sugar

Left off the sprinkle of salt at the end

Instead of the 1/2 lb chopped chocolate, I used 4 oz dark chocolate chips and 4 oz peanut-butter chips.

I scooped the dough with a tablespoon measure, and wrapped and molded it around 2 mini Rolos, held bottoms together. (It took one whole bag, plus a few from the second bag.)

The batch made 30 cookies.