Pairs well with Roasted Chicken Legs with Mustard Sauce
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Roasted Chicken Legs with Mustard Sauce
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Simple yet flavorful roasted chicken legs served with a creamy mustard sauce.
01:00:00 total
Serves 4
medium
Meat Main Course
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Ingredients
- whole chicken legs - as needed (seasoned with rosemary salt)
- unsalted butter - 1/4 cup (1.5 oz) (for sauce)
- plain flour - 1/4 cup (1.5 oz) (for sauce)
- white wine - 1/3 cup (2.5 fl oz) (dry, for sauce)
- hot chicken stock - 2 cups (for sauce)
- Dijon mustard - 1–2 tbsp (for sauce)
- double cream - 1/4 cup (for sauce)
- tarragon - 2 tbsp (chopped, for sauce)
- black pepper - to taste (freshly ground, for sauce)
Instructions
- Prepare Chicken: Season whole chicken legs with rosemary salt and let sit for about an hour. Roast in a 400°F oven for 40-50 minutes.
- Make Mustard Sauce: Melt butter in a pot, add flour to make a roux. Cook until it smells like baked cookies, then gradually add white wine and hot chicken stock while whisking. Add Dijon mustard, double cream, chopped tarragon, and black pepper. Adjust thickness with more stock if needed.
- Combine and Serve: Once chicken is done, let it rest. Combine some of the mustard sauce with the roasting pan juices, adjust seasoning, and serve with the chicken.
