Tarragon and Dijon Mustard Chicken
Photography by Manja Wachsmuth .
One-pan dishes are always popular and this tasty chicken and leek recipe using tarragon, my favourite herb, is great for any night of the week.
Serves: 4
INGREDIENTS
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
To serve
2 tablespoons chopped flat-leaf parsley
cooked green beans (optional)
warm bread (optional)
METHOD
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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!