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

1. In a large skillet, heat the olive oil until it shimmers. 
2. 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. 
3. Add the onion and garlic to the skillet and cook, stirring occasionally, until softened, about 3 minutes.
4. 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.
5. While the chicken cooks, in a small bowl, whisk the mustard with the crème fraîche and tarragon. Set aside. 
6. When the chicken is cooked through, transfer the chicken legs to a platter, cover and keep warm. 
7. Whisk the mustard-cream mixture into the skillet and simmer the sauce over moderate heat until thickened, about 5 minutes.
8. Return the chicken to the skillet and turn to coat. 

Serve with rice, noodles, or crusty bread. 

FOR MORE RESTAURANT REVIEWS GO HERE.