Chicken legs in tarragon mushroom cream

Name: Chicken legs in tarragon mushroom cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 Onions; 250 g Mushrooms; 4 Chicken legs (approx. 200 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 1 TABLESPOON Flour; 150 ml Milk; 1 TEASPOON Chicken broth (instant); 1 Garlic clove; 1 collar Tarragon or parsley; 50 g soft butter; 1 Baguette; 125 g double cream; 7-10 Tbsp Aluminium foil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 Onions
250 g Mushrooms
4 Chicken legs (approx. 200 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
1 TABLESPOON Flour
150 ml Milk
1 TEASPOON Chicken broth (instant)
1 Garlic clove
1 collar Tarragon or parsley
50 g soft butter
1 Baguette
125 g double cream
7-10 Tbsp Aluminium foil

Directions

1
Peel onions and cut them into rings. Clean the mushrooms, wash if necessary and cut into slices. Wash the legs, dab dry and divide in the joint. Season with salt and pepper.
2
Heat the oil in a casserole or ovenproof pan. Brown the legs in it all around. Take them out. Fry the onions and mushrooms in the frying fat for about 5 minutes. Dust with flour and sauté until light brown.
3
Gradually stir in 200 ml of water and milk. Bring to the boil, stir in broth. Add legs and cook covered in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 45 minutes.
4
Peel and finely chop the garlic. Wash tarragon, shake dry, pluck off leaves and chop coarsely. Mix butter, garlic and half of the tarragon, season with salt and pepper. Cut the baguette deep in about 2 cm distance, but do not cut through.
5
Brush incisions with butter. Wrap bread in tin foil.
6
Mix the double cream and the rest of the tarragon, season with salt and pepper. Pour over the chicken. Cook the chicken open for about 15 minutes. Put the bread in the oven and bake with it. Arrange everything.