There cannot be more French dish than this one ! Tarragon is THE herb I cannot live without. Do not compromise with the quality of the herbs, buy them fresh. For this recipe I added a few spoons of mustard to bring some more flavours and please my husband who became very addicted to chicken and cream mustard sauce.
Shopping List :
- One chicken leg per person (in this recipe 6)
- White pepper
- 100 grams of butter
- Oil for frying
- 2 shalotts
- 2 whole garlic (non-peeled)
- 1 branch of thyme
- 2 bay leaves
- 2 branches fresh tarragon
- 2 spoons of flour
- 4 dl crème fraiche
- 1 lemon
- strong French Mustard
Warm the butter and oil in a teflon saucepan and fry first the legs until they are getting a golden colour.
Add the bay leaves, the thyme, the shallots in bites, the unpeeled garlic and half of the tarragon.
After 10 minutes, lay the legs and herbs in a oven proof form. Remove most of the fat in the frying pan in which you have fried the chicken.
Sprinkle a bit of flour over, add 4 dl of water, and cook the chicken legs in during 20 minutes.
Separate the broth and the legs. Whisk the crème fraîche, a couple of French mustard spoons ( you can also replace one spoon of strong mustard with the traditional mustard in grain) and add the rest of the tarragon. Season the sauce with the lemon. Pour over the sauce on the chicken leg in the form and set the temperature of the oven to 180 C for 10 minutes.
decorate with the rest of the tarragon
Ps : notice that the garlic cloves should not be peeled- With the skin on the garlic cloves will not burn when you fry them and you get a nice , sweet taste without any bitter after-taste.
I have also cooked the dish on the stove. In that case, I cooked my pot very slowly so that the chicken remains tender.