Simple creamy deliciousness, this chicken dish never fails to have me in raptures.
1 tablespoon olive oil
2 whole chicken legs
1 onion, finely diced
2 rashers streaky bacon, diced
2 teaspoons dried tarragon
2 teaspoons wholegrain mustard
¼ cup white wine
½ cup vegetable or chicken stock
½ cup crème fraiche (or sour cream)
½ teaspoon sea salt and grind of black pepper
1. Heat oil in a medium pan and fry the chicken pieces until golden on both sides. Remove from the pan. Fry the onion and bacon for 7-10 minutes, until the onions have softened and the bacon has given up its fat. Pop the chicken back into the pan. Add the tarragon, mustard and wine and simmer for 2 minutes. Pour in stock, cover and simmer for 20 minutes.
2. Stir in crème fraiche and seasoning and simmer for 5 minutes until it’s lovely and creamy. Taste to see if it needs more salt or pepper.
3. Serve with roasted pumpkin and fresh watercress or a green salad.
If you can’t find whole legs in the store, use bone-in thighs or drums.