1 tablespoon each
olive oil and butter
4–6 chicken drumsticks, 4–6 bone-in, skin on, chicken thighs
1 large onion, sliced
1 large leek, white and pale green part sliced
2 large apples, quartered with skin on
2 bay leaves
3 cloves garlic, crushed
1 tablespoon dried tarragon
1 cup dry apple cider
⅓ cup crème fraiche
2 teaspoons Dijon mustard
Preheat the oven to 180°C fan bake.
Heat the oil and butter in a large sauté pan. Season the chicken and brown on all sides.
Transfer to a roasting dish, large enough to place in a single layer. Don’t wash the sauté pan.
Add the onion and leek to the same pan and cook for 10 minutes. Add the apples, bay leaves, garlic and tarragon
and stir together, then add the cider and let it bubble up.
Pour over the chicken and bake, uncovered, for 40 minutes
or until the chicken is fully cooked.
To finish: Combine the crème fraiche and mustard, then gently stir into the roasting dish, trying not to break up the vegetables. Place back in the oven for 10 minutes until hot. Serves 4–6.