Creamy Dijon Roast Chicken Legs
 
Prep time
Cook time
Total time
 
Serves: 5
Ingredients
  • 5 chicken legs with drumstick and thigh (or just thighs but then use 10)
  • thyme or herbes de Provence, salt, pepper
  • 1 tablespoon olive oil
  • 1 onion
  • 2 heaping tablespoons Dijon mustard
  • 1 cup sour cream
  • (serve with) rice and vegetable
Instructions
  1. Preheat the oven to 425°F or 220°C.
  2. Put the oil in the skillet and let it get hot. Put the chicken legs in and sear on one side. Sprinkle the other with the salt, pepper and herbs.
  3. When one side is brown, flip over and sear the other side and sprinkle again with salt and herbs.
  4. Put the chicken legs in the oven, along with about ¼ cup water, and cook uncovered for 30 minutes. Check to make sure they are well-cooked and add time if you're making more chicken or reduce time if you're just cooking the thighs.
  5. Sauté a chopped onion in the skillet drippings.
  6. When the onion is brown, add the mustard and sour cream and let it melt.
  7. When you take the chicken out, use the drippings in the pan to liquify the sauce by adding it to the cream sauce.
  8. Serve piping hot, with a big spoonful of sauce over the rice, and with the vegetable on the side.
Recipe by A Lady In France at https://aladyinfrance.com/creamy-dijon-roast-chicken-legs/