Dijon Tarragon Chicken Drumsticks

I cook a lot with chicken thighs and drumsticks. I prefer it to white meat. It’s flavorful and there are so many recipes to try!
You could make a meal out of 2 or 3 drumsticks.
It’s Sunday and I’m planning on being out of town on Tuesday and Wednesday, so I’ll split these 6 drumsticks into 2 meals.

I popped a red potato in the microwave and had a small salad while the chicken was finishing.
I’ll nuke another potato tonight and make a meal for my lunch tomorrow – pull the meat off the bone. I have some brussels sprouts to make a complete meal!

AuthoradminDifficultyIntermediate

Yields3 Servings
Prep Time10 minsCook Time45 minsTotal Time55 mins

 1 tbsp Olive Oil, or Your Favorite Saute Oil
 6 Chicken Drumsticks
 ¼ cup Diced Onions
 2 Minced Garlic Cloves
 ¾ cup Chicken Broth
 2 tbsp Whole Grain or Dijon Mustard
 3 tbsp Creme Fraiche, Sour Cream or Full Fat Greek Yogurt
 1 tsp Finely Minced Fresh Tarragon

1

Season the chicken with pepper and brown the pieces in 1-2 tbsp. oil.
Add the diced onions and saute for about 4 minutes.
Add the garlic and saute for an additional 2-3 minutes.
Add the chicken broth.
Cover and simmer for 30 minutes or more.
I'm a fall-off-the-bone fan, so simmer until they are well done.
Remove the chicken from the pan.

2

In a separate bowl, while your chicken is simmering, whisk together the mustard, creme fraiche and tarragon.
I will use the full fat Greek yogurt. I usually have it on hand.
Add it to the broth, return the chicken to the pan and coat.

Serve with potatoes, rice or cauliflower and a side of veggies.

Ingredients

 1 tbsp Olive Oil, or Your Favorite Saute Oil
 6 Chicken Drumsticks
 ¼ cup Diced Onions
 2 Minced Garlic Cloves
 ¾ cup Chicken Broth
 2 tbsp Whole Grain or Dijon Mustard
 3 tbsp Creme Fraiche, Sour Cream or Full Fat Greek Yogurt
 1 tsp Finely Minced Fresh Tarragon

Directions

1

Season the chicken with pepper and brown the pieces in 1-2 tbsp. oil.
Add the diced onions and saute for about 4 minutes.
Add the garlic and saute for an additional 2-3 minutes.
Add the chicken broth.
Cover and simmer for 30 minutes or more.
I'm a fall-off-the-bone fan, so simmer until they are well done.
Remove the chicken from the pan.

2

In a separate bowl, while your chicken is simmering, whisk together the mustard, creme fraiche and tarragon.
I will use the full fat Greek yogurt. I usually have it on hand.
Add it to the broth, return the chicken to the pan and coat.

Serve with potatoes, rice or cauliflower and a side of veggies.

Dijon and Tarragon Chicken

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