Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 4 chicken legs (2 lbs)
  • salt and pepper
  • 1 onion, chopped
  • 2 cloves garlic
  • 1 tbsp flour, heaped
  • 125ml/1/2cup dry white wine
  • 250ml/1 cup chicken stock
  • 4 sprigs fresh tarragon, leaves only
  • 1 lbs potatoes or 5 small potatoes
  • 125ml/1/2 cup double cream/heavy cream (see notes)

Instruction

  • Preheat oven to 180C/350F. Brown seasoned with salt and pepper chicken legs in olive oil until golden on each side but not cooked all the way through. Remove to a plate and set aside.
  • Add chopped onion and garlic to the pan and sauté over low heat for 5 minutes, add flour and stir it into the fat, let it cook for a minute or so, then pour in white wine, chicken stock and fresh tarragon leaves, stir until well combined and bring to a boil.
  • Bring the chicken legs together with the juices back to the pan, add halved potatoes and cook in the oven at 180C/350F uncovered for 35 minutes, then take the pan out and pour in the cream. Cook for 10 minutes longer until the potatoes are soft and the chicken skin is golden.