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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!