A simple and delicious combo that just needs a crisp green salad and a loaf of warm crusty bread for mopping up all that lovely sauce.
Serves: 3-4
INGREDIENTS
4 chicken drumsticks
3 skin-on, bone-in chicken thighs
1 tablespoon extra-virgin olive oil
1 medium brown onion, thinly sliced
8 small waxy potatoes, halved or quartered if larger
2 tablespoons mild American mustard
2 tablespoons runny honey
1 tablespoon grain mustard
2 cloves garlic, crushed
1 teaspoon dried tarragon
½ teaspoon paprika
½ cup chicken stock
½ cup sour cream
METHOD
Preheat the oven to 160 ̊C fan-bake.
Heat the oil in a large ovenproof frying pan. Season the chicken and cook until deeply golden. Transfer to a plate. Don’t wash the pan.
Add the onion and potatoes to the pan and season well then cook for 5 minutes, stirring occasionally. Add all the remaining ingredients and stir together. Bring to a simmer then nestle in the chicken and juices, spooning a little sauce over the top.
Cook for 40-45 minutes or until the chicken is fully cooked.
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