6 chicken drumsticks
4 boneless chicken thighs
2 tablespoons olive oil
small knob of butter
1 large onion, chopped finely
1 leek, white and pale green part sliced thinly
2 cloves garlic, crushed
2 teaspoons dried tarragon
sea salt and freshly ground pepper
1 cup chicken stock
1 tablespoon Dijon mustard
⅓ cup crème fraîche
finely grated zest 1 lemon
2 tablespoons lemon juice
2 tablespoons chopped flat-leaf parsley
cooked green beans (optional)
warm bread (optional)
Heat the oil and butter in a large sauté pan. Season the chicken and brown well on all sides.
Transfer to a plate. Don’t wash the pan.
Add the onion, leek, garlic and tarragon to the pan and season. Cover and cook until soft, stirring occasionally and adding a splash of water if the pan is too dry.
Add the stock and return the chicken to the pan along with any juices. Cover and cook over a medium/low heat for 15 minutes or until the chicken is cooked through.
Combine the mustard, crème fraîche, lemon zest and juice and stir into the pan. Simmer until hot.
To serve: Add the parsley and serve with cooked green beans and warm crusty bread for mopping up all the lovely juices.