A classic French recipe I’ve been cooking for years, I never tire of it. A bowl of super creamy mashed potatoes and cooked green beans are the perfect accompaniments.
Serves: 2
INGREDIENTS
1 tablespoon each olive oil and butter
2 whole chicken legs(thigh and drumstick)
sea salt and ground pepper
2 cloves garlic, crushed
1½ cups chicken stock
1 tablespoon whole grain mustard
1 medium brown onion,finely chopped
4 rashers streaky bacon, thinly sliced
1 teaspoon dried tarragon
1 teaspoon Dijon mustard
2 tablespoons crème fraîche
1 tablespoon finely chopped parsley
METHOD
Heat the olive oil and butter in a sauté pan over a medium heat. Season the chicken with salt and pepper and cook, skin side down, for 10 minutes. Turn over and cook for 2 minutes. Transfer to a plate and set aside.
Add the onion, bacon, tarragon, garlic and a pinch of salt to the pan. Cook until the onions are soft. Add the stock and bring to a boil. Add the chicken with any juices, cover and cook over a gentle heat until the chicken is fully cooked, about 15 minutes. Whisk together the mustards and crème fraîche, stir into the pan and simmer for 5 minutes. Scatter over the parsley.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.