Ingredients
Tarragon Chicken & Potatoes
- 4 whole chicken legs
- Garlic salt and freshly ground black pepper
- 1 tablespoon cooking oil
- 4 potatoes - washed, skin on and cut into quarters
- 1 onion - diced
- 2 cloves garlic - crushed
- 1 tablespoon flour
- 1/2 cup dry white wine
- 1 cup chicken stock
- 4 sprigs fresh tarragon - leaves only or 2 teaspoons dried tarragon
- 1/2 cup cream
Method
Tarragon Chicken & Potatoes
- Season the chicken legs with garlic salt and pepper. Heat the oil in a large, oven proof frying pan. Sauté the chicken well on all sides and set aside.
- Add the potatoes to the same pan and brown on all sides and set aside with the chicken.
- Add the onion to the pan with a little more oil if needed. Sauté for a few minutes, add in the garlic and cook for 1 minute.
- Stir in the flour and cook for 1 minute. Add in the wine, stirring constantly, then the chicken stock.
- Preheat oven to 180oC (160oC fan bake). Add the chicken with any resting juices and the potatoes into the pan and cook uncovered for 35 minutes.
- Mix the cream into the sauce and cook for a further 20 minutes.