20 Minutes prep 45 minutes total serves 4
Our favorite part of the Chicken is the drumstick, because it's juicy and easy to brown. We love using the drumsticks in this mustardy stew-thickened with tangy creme fraiche-so that all the meat cooks at the same rate.
1 tsp coriander seeds
2 Tbl extra virgin olive oil
8 Medium chicken drumbsticks
Salt and Freshly ground pepper
4 garlic cloves, minced
1 1/2 cups low sodium chicken broth
2 tbl whole grain mustard
3 tbl creme fraiche or sour cream
2 tsp chopped tarragon
Crusty bread, for serving
How to make it
Step one In a large skillet, heat the olive oil until shimmering. Season the chicken drumsticks with salt and pepper, add them to the skilltet and cook over moderately hight heat, turning, until golden brown all over, about 10 minutes. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook for 1 minute. Add the broth and crushed coriander and bring to a boil. Cover and cook over moderately low heat until the chicken is cooked through, about 15 minutes.
Step two In the same skillet, heat the olive oil until shimmering. Season the chicken drumsticks with salt and pepper, add them to the skilltet and cook over moderately high
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