A classic French recipe I’ve been cooking for years, I never tire of it. A bowl of super creamy mashed potatoes and cooked green beans are the perfect accompaniments.
Serves: 2
INGREDIENTS
1 tablespoon each olive oil and butter
2 whole chicken legs(thigh and drumstick)
sea salt and ground pepper
2 cloves garlic, crushed
1½ cups chicken stock
1 tablespoon whole grain mustard
1 medium brown onion,finely chopped
4 rashers streaky bacon, thinly sliced
1 teaspoon dried tarragon
1 teaspoon Dijon mustard
2 tablespoons crème fraîche
1 tablespoon finely chopped parsley
METHOD
Heat the olive oil and butter in a sauté pan over a medium heat. Season the chicken with salt and pepper and cook, skin side down, for 10 minutes. Turn over and cook for 2 minutes. Transfer to a plate and set aside.
Add the onion, bacon, tarragon, garlic and a pinch of salt to the pan. Cook until the onions are soft. Add the stock and bring to a boil. Add the chicken with any juices, cover and cook over a gentle heat until the chicken is fully cooked, about 15 minutes. Whisk together the mustards and crème fraîche, stir into the pan and simmer for 5 minutes. Scatter over the parsley.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.