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Garlic and Tarragon Chicken
January 2024
Reading time 2 Minutes
This classic dish is ideal for a mid-week dinner.
4 people
Prep time:
20 minutes
Cook time:
20 minutes
  • 2 tbsp olive oil
  • 4 chicken legs
  • 6 garlic cloves, peeled and whole
  • 2 tbsp unsalted butter
  • 2 tbsp plain flour
  • 500ml chicken stock
  • 1 tsp wholegrain mustard
  • ½ lemon, zested and juiced
  • 200ml double cream
  • A good pinch of Maldon Garlic Sea Salt
  • Cracked black pepper
  • Handful of fresh tarragon, leaves picked and roughly chopped
  • Serve with green beans and mashed potato

Start by adding the olive oil in a large, shallow cast iron pan. When the oil has heated up, add the chicken legs to the pan skin side down.

Cook the chicken legs on a medium heat until the skin has gone golden brown and crispy (it is important not to rush this step, as this adds depth of flavour to the dish and tenderises the meat). When the skin is crispy, turn the legs over and cook on the flesh side until it has browned.

When the chicken legs are browned all over, remove them from the pan and set aside on a plate or tray. Turn the heat down and add the whole garlic cloves. Cook them until they are soft and caramelised and then remove from the pan and set aside with the chicken.

Next add the unsalted butter and melt gently. When the butter is foaming, add the plain flour and mix it in quickly with a wooden spoon. Cook the flour for a couple of minutes until it is golden and smelling biscuity. Then add the stock, a ladleful at a time, whisking in each addition to make sure there are no lumps. Allow the sauce to thicken each time before adding the next ladleful.

Once all the stock has been added allow the sauce to bubble and thicken. Then add the wholegrain mustard, lemon juice and zest and double cream. Stir it in and then add the Maldon Garlic Sea Salt and some cracked black pepper.

Place the chicken legs back into the sauce along with the caramelised garlic cloves. Place the lid on the pan and gently simmer this at a very low temperature for approximately 10 minutes or until the chicken legs are cooked through. The sauce should be glossy and creamy, however if it needs loosening add a splash of water or stock.

Finally sprinkle over the tarragon and then serve with your favourite sides – we like to serve it with creamy mashed potato and greens.

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