By Marian Cooper Cairns, Woman's Day
This comforting classic has a flavorful twist, mustard-tarragon sauce!
Yields: 4
Prep Time: 0 hours 15 mins
Total time: 1 hour 0 mins
Ingredients:
- 2 tbsp. olive oil
- 2 tsp. kosher salt
- 1 1/4 tsp. Freshly ground black pepper
- 1 1/4 lb. small red potatoes
- 1 lb. large carrots
- 1 Red Onion
- 1 lemon
- 3 clove garlic
- 8 large chicken drumsticks
- 3/4 c. dry white wine
- 1/2 c. heavy cream
- 1 tbsp. quick mixing flour
- 1 tbsp. coarse grain Dijon mustard
- 1 1/2 tbsp. fresh tarragon
Direction:
- Heat oven to 450 degrees F. Toss 1 tablespoon oil, 1 teaspoon salt, and 3/4 teaspoon pepper with potatoes and next 4 ingredients in a large roasting pan. Rub chicken with remaining 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoons pepper. Arrange on top of the vegetables in the pan. Pour wine into the pan.
- Bake at 450 degrees F for 45 to 50 minutes or until chicken is done and golden. Remove chicken and keep warm. In a small bowl, stir together cream and next 3 ingredients until smooth; stir into drippings in the pan with the vegetables. Bake 5 to 8 more minutes, stirring once, until thickened. Serve chicken with vegetables. Sprinkle with additional chopped tarragon, if desired.
