- 3 tablespoons olive oil
- 2 pounds chicken drumsticks
- 2 small bay leaves
- 1 shallot, minced
- 1 cup chicken broth
- 1 tablespoon finely chopped fresh tarragon
- 1 tablespoon Dijon mustard
- ¼ cup sour cream
![Bay Leaf Chicken Drumsticks With Tarragon Pan Sauce Recipe Bay Leaf Chicken Drumsticks With Tarragon Pan Sauce Recipe](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfNIAnfzvJL8daYFdIpBR6b_Z9JIcF0weMGL2fYZCbt6vJcZ1jPL7AthEGNU7r_3TG6o5EE-2OTaJrWePfmrhCu4dYej6moS0WG83pAEy1LuRCKG3VHA4UplkGfNAWks-lzIErKmoGp6h1/s1600/Tangy-Roasted-Chicken-Drumsticks.jpg)
INSTRUCTIONS:
- Heat the oven to 450 degrees F.
- Heat the oil in a cast iron pan until shimmering.
- Season the chicken with salt and pepper, add to the pan and cook on high heat until browned.
- Add the bay leaves to the pan and transfer to the oven.
- When the chicken drumsticks are cooked through transfer them onto a plate and set aside.
- Add the shallot to the pan and cook until softened (about 2 minutes).
- Add the chicken broth to the pan and simmer until reduced to about ¼ cup, then take off the heat.
- Stir in the tarragon, the mustard and the sour cream.
- Serve with rice or bread.
Source: The Spice Train
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