Tarragon Dijon Roasted Chicken Legs & Root Vegetables

Posted by Laura Mortelliti on Apr 20, 2017 11:53:59 AM
chickenlegs-2193-1.jpg

Ingredients:

2 TBL

Oilive Oil

1TBL

1 ½ tsp

¾ lb

¾ lb

1 lb

1

1

3

1pack

¾ cup

½ cup

2 TBL

1TBL

2 tsp

Kosher Salt

Black Pepper

Red Potatoes

Gold Potatoes

Carrots

Onion

Lemon

Garlic Cloves

White Oak Pastures Pastured Chicken Legs

White Wine

Heavy Cream

All Purpose Flour

Coarse Grain Mustard

Dried Tarragon

 

Directions:

Season Chicken Legs with salt and black pepper, then lightly dredge in the flour. Heat oil over medium high heat and brown the legs in the oil. Once browned, remove and set to the side. Add the onions and carrots. Sautee for 6-7 minutes or until starting to caramelize. Add in garlic and stir until fragrant, about 45 seconds. Deglaze the pan with the wine, reduce slightly to cook out alcohol, then squeeze in juice from one lemon. Add heavy cream, Dijon and tarragon, stir to blend. Add potatoes and return chicken to the pan. Cover with a lid and allow to simmer on low for 45 minutes until chicken is fork tender (pulling away from the bone) and the potatoes are juicy and tender. Adjust seasoning as needed with salt and pepper. Plate, serve and ENJOY!

 

Topics: Kitchen, Pastured Poultry, Recipes



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