This chicken is tender and luscious. I served it with sour cream mashed potatoes which was great with the pan sauce. Throw in a salad and you have a spectacular dinner! The best part about it is that it’s so simple. I used legs and thighs as they end up being incredibly moist and succulent. Prep time takes about 20 minutes then finish in the oven. I would definitely serve this at a dinner party.
If you’re serving mashed potatoes with this chicken, prep the potatoes into the boiling pot before you start the chicken.
3 lbs. chicken legs and thighs
Salt and pepper
Olive oil, about 2-3 tablespoons
1 large onion, finely chopped
2 large cloves garlic, finely chopped
1 1/2 cups chicken broth or water
2 teaspoons coriander
2 tablespoons dijon mustard
1/4 cup sour cream
1 tablespoon dried tarragon
1) Preheat the oven to 325′.
2) Season the legs and thighs with kosher salt and pepper. Heat a heavy skillet that has a tight fitting lid over medium-high heat. Brown each seasoned piece of chicken. Remove from the pan onto a plate.
3) Add the onion to the pan. If you have a lot of goodies sticking to the bottom of the pan, add a couple of tablespoons of the broth to deglaze. Once the onions are soft, add the garlic and cook another minute. Add the coriander and broth to the pan and add the browned chicken pieces. Cover with the lid and into the oven for 45 minutes.
4) Remove the pan from the oven. Remove the lid (carefully!) and remove the cooked chicken onto a serving platter, cover with foil to keep warm.
5) Put the pot over medium heat. Whisk the dijon mustard, sour cream, and tarragon in a small bowl until all ingredients are incorporated. Whisk into the pan juices. Cook about a minute. Pour the sauce over the cooked chicken…Serve immediately. Makes 6 servings.
Sour Cream Mashed potatoes
2 lbs. russet or yukon gold potatoes, peeled and sliced to 1/4″ inch
2 teaspoons salt
Water to cover
2 tablespoons butter
1/4 cup sour cream
1 cup (or more) milk, zap in the microwave for a minute so that it’s warm
1) Peel and slice the potatoes and put them into a large pot. Cover with water and add salt. Bring to a boil and cook for 20-25 minutes. Poke a potato with a fork while in the pot to be sure they’re tender. Drain well and put the potatoes right back into the pot. Add the butter, sour cream and warm milk. Cover with the lid and allow to stand for about 5 minutes.
2) Beat with a hand mixer for about a minute so that it doesn’t have large lumps. Add additional milk if too thick. Taste. Add additional seasoning if necessary. Cover with the lid until ready to serve with the chicken. Makes about 6 servings.
Have a great day!