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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Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!