Tarragon Chicken:
- 4 chicken leg quarters
- 1 tablespoon neutral cooking oil
- 1 small yellow onion peeled and diced
- 5 cloves garlic peeled and crushed
- 2 teaspoons tarragon leaves chopped
- 4 sprigs thyme
- 5 sage leaves torn
- 1 and 1/2 cups chicken stock
- 3 tablespoons butter
- ¼ cup heavy cream
- Salt and pepper to taste
Roasted Vegetables:
- 1 tablespoon olive oil
- 1 pound baby red potatoes quartered
- 10 ounces cremini mushrooms trimmed and sliced
- 1 pint cherry tomatoes
- 5 sprigs thyme
- 10 sage leaves
- Salt and pepper to taste
For Serving:
- A few fresh tarragon leaves
Prepare the Vegetables:
Preheat oven to 400ºF. On one half of the baking sheet, combine the quartered baby red potatoes and the cherry tomatoes. On the other half of the baking sheet, arrange the sliced mushrooms, avoiding overlap as much as possible. Drizzle the vegetables with the oil and season with salt and pepper. Arrange the thyme sprigs and sage leaves on top. Set the baking sheet aside as you fry the chicken.
Fry the Chicken:
In a wide sauté pan or braising pot, heat the neutral cooking oil over medium-high heat. Pat the chicken dry and season all over with salt and pepper. Once the oil is hot, place the chicken, skin-side down, into the pan. Cook without moving for 5-7 minutes or until the skin is crispy and golden brown. Flip and cook 1-2 minutes more. Transfer to a plate.
Prepare the Tarragon Sauce:
Keeping the pan on medium heat, add the diced onion and cook for 4-5 minutes or until it just begins to soften. Add the crushed garlic, thyme sprigs, chopped tarragon, and torn sage leaves and cook for 2-3 minutes more.
Pour in the chicken stock and scrape up any browned bits stuck to the bottom. Bring to a boil and then turn off the heat.
Bake the Chicken and Vegetables:
Strain the Sauce (Optional):
After baking, remove the vegetables from the oven and keep warm. Return the chicken to the stove top. Transfer the chicken to a plate and cover with foil.
Pour the sauce through a sieve into a saucepan.
Finish the Sauce:
Transfer the saucepan to the stove over medium-high heat. Bring to a boil and boil for 5 minutes until reduced slightly.
Add the butter and reduce heat. Pour in the heavy cream and simmer for 5 minutes more until thickened slightly. Taste and season with salt and pepper.
To Serve the Tarragon Chicken with Roasted Vegetables:
Calories: 632kcal | Carbohydrates: 29g | Protein: 30g | Fat: 46g | Sodium: 231mg | Fiber: 4g | Sugar: 6g | Vitamin C: 42mg