© 2024 | http://angiesrecipes.blogspot.com
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© 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.
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- 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.
© 2024 | http://angiesrecipes.blogspot.com
© 2024 | http://angiesrecipes.blogspot.com
© 2024 | http://angiesrecipes.blogspot.com
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5 comments:
It definitely is an Autumn meal for these first coldish days. I will stuff a hokkaido tomorrow to put my oven into use.
...I love chicken and this looks mighty good.
Oh my goodness! This is going to happen here one day before too long!
That looks so good and bacon is always great!
That sounds so good, Angie. Can't wait to get back to cooking.
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