A classic French recipe I’ve been cooking for years, I never tire of it. A bowl of super creamy mashed potatoes and cooked green beans are the perfect accompaniments.
Serves: 2
INGREDIENTS
1 tablespoon each olive oil and butter
2 whole chicken legs(thigh and drumstick)
sea salt and ground pepper
2 cloves garlic, crushed
1½ cups chicken stock
1 tablespoon whole grain mustard
1 medium brown onion,finely chopped
4 rashers streaky bacon, thinly sliced
1 teaspoon dried tarragon
1 teaspoon Dijon mustard
2 tablespoons crème fraîche
1 tablespoon finely chopped parsley
METHOD
Heat the olive oil and butter in a sauté pan over a medium heat. Season the chicken with salt and pepper and cook, skin side down, for 10 minutes. Turn over and cook for 2 minutes. Transfer to a plate and set aside.
Add the onion, bacon, tarragon, garlic and a pinch of salt to the pan. Cook until the onions are soft. Add the stock and bring to a boil. Add the chicken with any juices, cover and cook over a gentle heat until the chicken is fully cooked, about 15 minutes. Whisk together the mustards and crème fraîche, stir into the pan and simmer for 5 minutes. Scatter over the parsley.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!