Here is my take on a chicken recipe that first appeared in Food & Wine magazine. My wife especially loves this dish, which features a mustard-cream sauce, but the mustard isn’t overpowering. In fact, it’s a very light tasting dish. I like to serve this chicken with a wild rice blend such as Lundberg’s.
Ingredients:
- ½ tsp. ground coriander
- 2 Tbsp extra-virgin olive oil
- 8 medium chicken drumsticks (about 3 pounds)
- Salt and freshly ground pepper
- 1/4 cup finely chopped red onion or shallots
- 4 garlic cloves, peeled and minced
- 1 1/2 cups low-sodium chicken broth
- 2 Tbsp Dijon or whole-grain mustard
- 3 Tbsp crème fraîche or sour cream (I use sour cream)
- 2 tsp. chopped fresh tarragon
Method
- In a large skillet, heat the olive oil until it shimmers.
- Season the chicken drumsticks generously with salt and pepper, add them to the skillet and cook over moderately high heat, turning, until golden brown all over, about 10 minutes total.
- Add the onion and garlic to the skillet and cook, stirring occasionally, until softened, about 3 minutes.
- Add the broth and the coriander and bring to a boil. Cover and simmer over moderately low heat until the chicken is cooked through, about 15 minutes.
- While the chicken cooks, in a small bowl, whisk the mustard with the crème fraîche and tarragon. Set aside.
- When the chicken is cooked through, transfer the chicken legs to a platter, cover and keep warm.
- Whisk the mustard-cream mixture into the skillet and simmer the sauce over moderate heat until thickened, about 5 minutes.
- Return the chicken to the skillet and turn to coat.
Serve with rice, noodles, or crusty bread.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
