Chicken Drumsticks and Vegetables in Mustard-Tarragon Sauce

Ingredients

2 tablespoons olive oil
2 tsp. Kosher salt
1 1/4 teaspoons freshly ground black pepper
4 small potatoes, sliced
2 large carrots, sliced
1 red onion, sliced
1 lemon, sliced
3 cloves of garlic
8 large chicken drumsticks
3/4 cup dry white wine
1/2 cup heavy cream
1 tablespoon quick mixing flour
1 tablespoon coarse grain Dijon mustard
1 1/2 tablespoons fresh tarragon, chopped

Method

1. Heat oven to 235 degrees Celsius. Toss 1 tablespoon oil, 1 teaspoon salt, and 3/4 teaspoon pepper with potatoes, carrots, garlic and lemon in a large roasting pan.

2. Rub chicken with remaining 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoons pepper. Arrange on top of the vegetables in the pan. Add the wine.

3. Bake for 45 to 50 minutes, or until chicken is done and golden. Remove chicken and keep warm. In a small bowl, stir together cream, flour, mustard, and tarragon until smooth. Then, stir into drippings in the pan with the vegetables.

4. Bake 5 to 8 more minutes, stirring once, until thickened. Serve chicken with the vegetables. Sprinkle with additional chopped tarragon, if desired.

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