Bistro Chicken with Bacon, Tarragon and Crème Fraîche

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

The chicken drenched in a rich, creamy bacon and tarragon sauce is a delicious, budget-friendly and delicious dinner night option, made with skin-on bone-in whole chicken legs. You can of course opt for the chicken breast if that's what you prefer, but go bone-in, skin-on when you can. Skin helps to keep the chicken moist during cooking, and the bones add an extra layer of flavour to the meat.

 

1 tbsp Olive oil 1 tbsp Butter 4 Small whole chicken legs Sea salt and ground pepper 1 Medium brown onion, peeled and finely chopped 60 g Bacon, thinly sliced 1 tsp Dried tarragon 2 Garlic cloves, crushed 360 ml Chicken stock 1 tbsp Dijon whole grain mustard 1 tsp Dijon medium hot mustard 3 tbsp Crème fraîche 1 tbsp Finely chopped parsley

1. 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.
2. 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.
3. Whisk together the mustards and crème fraîche, stir into the pan and simmer for 5 minutes. Scatter over the parsley.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com