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Ingredients
Method
- 1 tsp olive oil
- 4 chicken legs, skin removed
- 400g peeled shallots
- 4 halved garlic cloves
- 300ml white wine
- 300ml chicken stock
- 2 tsp mustard
- 2 tbsp chopped tarragon
- 2 tbsp crème fraîche
- Cooked rice and peas, to serve
- Heat the oil in a large frying pan and cook the shallots, chicken and garlic for 10 mins to brown. Add the stock, mustard, wine and tarragon, then season and cover and gently simmer for 20 mins or until the chicken is cooked through.
- Remove from the heat, stir through the crème fraîche, then divide between plates and serve with cooked rice and peas. Easy!
40 mins
4 serving
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