A simple and delicious combo that just needs a crisp green salad and a loaf of warm crusty bread for mopping up all that lovely sauce.
Serves: 3-4
INGREDIENTS
4 chicken drumsticks
3 skin-on, bone-in chicken thighs
1 tablespoon extra-virgin olive oil
1 medium brown onion, thinly sliced
8 small waxy potatoes, halved or quartered if larger
2 tablespoons mild American mustard
2 tablespoons runny honey
1 tablespoon grain mustard
2 cloves garlic, crushed
1 teaspoon dried tarragon
½ teaspoon paprika
½ cup chicken stock
½ cup sour cream
METHOD
Preheat the oven to 160 ̊C fan-bake.
Heat the oil in a large ovenproof frying pan. Season the chicken and cook until deeply golden. Transfer to a plate. Don’t wash the pan.
Add the onion and potatoes to the pan and season well then cook for 5 minutes, stirring occasionally. Add all the remaining ingredients and stir together. Bring to a simmer then nestle in the chicken and juices, spooning a little sauce over the top.
Cook for 40-45 minutes or until the chicken is fully cooked.
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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.