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Braised Chicken in Mustard Velouté with Leeks & Carrots:
Ingredients:
4-5 whole chicken legs
Salt & pepper to taste
Avacado oil or beef tallow
5-1/2 tbsp butter
4-1/2 tbsp flour
2/3 cup white wine
3-1/3 cups hot chicken stock
2–4 tbsp Dijon mustard
5 bay leaves
5 tbsp heavy cream
Tarragon, divided for cooking and garnish
3 leeks (white and light green parts), cut on an angle into 2-inch segments, and then lengthwise each
2 carrots, cut into 2-inch segments (larger pieces also split lengthwise, or even quartered)
Steps:
1. Trim excess fat from the chicken legs and pat/blot very dry, then season both sides with salt and pepper.
2. Add avacado oil or beef tallow (smoked beef tallow from brisket fat trimmings is what I used) to a Dutch oven or braiser.
3. Brown the chicken, skin side down, then flip to meat side down, for about 8 minutes total. Do this in 2 batches so as not to crowd the pan and cause them to steam instead of sear. Set the browned chicken pieces aside.
4. Melt the butter in a heavy based saucepan, then add the flour and stir in to make a roux.
5. Cook roux on gentle heat for 2-3 minutes while whisking.
6. Add the white wine, whisking all the time and allow to reduce.
7. Add chicken stock in three installments into the pot, whisking each time so it stays smooth.
8. When the stock is well mixed, add the bay leaves, turn up the heat, continuing to stir until the sauce begins to bubble, then reduce heat to thicken.
9. In a different bowl, mix the mustard with a little of the sauce (to make sure you don’t get any lumps) into a slurry.
10. Add the mustard mix into the sauce.
11. Set the chicken back into the Dutch oven, place lid on top, and cook on low to med-low heat for 25+ minutes until the temp probes to at least 165*. (180-185* is better for full legs on the bone, less for thighs.)
12. Remove chicken to a separate plate.
13. Add the cream and tarragon to the velouté, and season to taste with salt and pepper, and stir well.
14. Place the chicken back in to warm and baste.
15. Serve with your favorite mashed potatoes or (in this case) polenta.
16. Garnish with freshly cracked black pepper and fresh tarragon leaves.
Ingredients:
4-5 whole chicken legs
Salt & pepper to taste
Avacado oil or beef tallow
5-1/2 tbsp butter
4-1/2 tbsp flour
2/3 cup white wine
3-1/3 cups hot chicken stock
2–4 tbsp Dijon mustard
5 bay leaves
5 tbsp heavy cream
Tarragon, divided for cooking and garnish
3 leeks (white and light green parts), cut on an angle into 2-inch segments, and then lengthwise each
2 carrots, cut into 2-inch segments (larger pieces also split lengthwise, or even quartered)
Steps:
1. Trim excess fat from the chicken legs and pat/blot very dry, then season both sides with salt and pepper.
2. Add avacado oil or beef tallow (smoked beef tallow from brisket fat trimmings is what I used) to a Dutch oven or braiser.
3. Brown the chicken, skin side down, then flip to meat side down, for about 8 minutes total. Do this in 2 batches so as not to crowd the pan and cause them to steam instead of sear. Set the browned chicken pieces aside.
4. Melt the butter in a heavy based saucepan, then add the flour and stir in to make a roux.
5. Cook roux on gentle heat for 2-3 minutes while whisking.
6. Add the white wine, whisking all the time and allow to reduce.
7. Add chicken stock in three installments into the pot, whisking each time so it stays smooth.
8. When the stock is well mixed, add the bay leaves, turn up the heat, continuing to stir until the sauce begins to bubble, then reduce heat to thicken.
9. In a different bowl, mix the mustard with a little of the sauce (to make sure you don’t get any lumps) into a slurry.
10. Add the mustard mix into the sauce.
11. Set the chicken back into the Dutch oven, place lid on top, and cook on low to med-low heat for 25+ minutes until the temp probes to at least 165*. (180-185* is better for full legs on the bone, less for thighs.)
12. Remove chicken to a separate plate.
13. Add the cream and tarragon to the velouté, and season to taste with salt and pepper, and stir well.
14. Place the chicken back in to warm and baste.
15. Serve with your favorite mashed potatoes or (in this case) polenta.
16. Garnish with freshly cracked black pepper and fresh tarragon leaves.
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