1 tablespoon olive oil
8 skinless chicken legs
1/2 tablespoon sweet and hot mustard (can use Dijon)
1/2 tablespoon wholegrain mustard
2 sprigs fresh tarragon, plus more for garnish (can use 2 teaspoons dried tarragon)
1 cup (8 oz) heavy cream (can use 1 cup plain Greek style yogurt)
1/2 cup chicken broth
Salt and pepper
Oven-proof pan with a lid. This means the handle is metal and can stand high temperatures in the oven. If you haven’t got such a pan, you can use a 9×13 inch pan covered tightly with aluminum foil
Heat oven to 350˚F.
Skin legs and trim off excess fat. Season with salt and cracked pepper. Set aside.
Cook’s Note: To skin a chicken leg, grasp the bony end and the fat end with paper towels. Pull skin down from the fat to the bony end and pull right off.
Heat oil in an ovenproof pan. Sauté chicken legs until lightly browned, about 1 minute per side. Remove from the pan. Don’t discard the oil and the browned bits in the pan.
To make the sauce, add the mustards, tarragon, cream, and chicken broth to the pan. Stir to combine scraping up the browned bits. Bring to a simmer then return the chicken to the pan. Spoon some of the sauce over the chicken.
Cover the pan and bake 20 minutes. Uncover the pan and bake 5-10 minutes more or until sauce is thickened and reduced.
Taste sauce and adjust salt and pepper. Chop up about a tablespoon tarragon leaves and sprinkle on top of the chicken and sauce.
Cook’s Note: You can add 1/2 cup of chopped celery to the sauce while it is cooking. After the sauce is done and just before serving, sprinkle a tablespoon or two of cilantro and scallion that has been chopped fine.
• 8-grain or multi-grain bread
• steamed broccoli and sautéed spinach.