Facebook0Twitter0Pinterest0 Ingredients 2 Tbsp (30 ml) canola oil 8 (8) medium chicken drumsticks (about 2 pounds or 1 kg) ½ tsp (2.5 ml) salt ½ tsp (2.5 ml) freshly ground pepper 1 (1) small finely chopped Peak of the Market onion 4 (4) garlic cloves, minced 1 1/2 cups (375 ml) low-sodium chicken broth 1 tsp (5 ml) ground coriander ½ tsp (2.5 ml) dried basil 2 Tbsp (30 ml) Dijon mustard (or grainy Dijon mustard) ½ cup (125 ml) full-fat sour cream 2 tsp (10 ml) chopped fresh tarragon or 1 tsp (5 ml) dry 1 Tbsp (15 ml) capers, chopped (optional) Directions In a large skillet heat oil to medium heat. Season chicken drumsticks with salt and pepper, add them to skillet and cook over moderately high heat, turning, until golden brown all over, about 10 minutes. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and cook for 1 minute. Add broth, coriander and basil and bring to a boil. Cover and cook over moderately low heat until the chicken is cooked through, about 20 minutes. Transfer chicken to a platter, cover with foil to keep warm. In a small bowl, whisk mustard with sour cream, tarragon and capers. Whisk mixture into the skillet and simmer sauce over moderate heat until thickened, about 5 minutes. Adjust seasonings (salt and pepper). Return chicken to skillet, heat and turn to coat. Serve with crusty bread. Tip: recipe can be made ahead and be refrigerated for up to 2 days. Pairs well with Louis Jadot Chardonnay Bourgogne AC Facebook0Twitter0Pinterest0 Found Under: Main CoursesChickenBake / RoastOne-pot Leave a Review Cancel reply You must Register or Login to post a comment.