Chicken in Mustard Velouté Sauce

Ingredients

• 2 chicken legs
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons vegetable oil
• 1 tablespoon butter, for frying
• Lemon juice, to taste
• 400ml chicken broth
• 40g butter, for the sauce
• 40g flour
• 75ml dry white wine
• 2 bay leaves
• 1/2 tablespoon dried tarragon
• 1 tablespoon Dijon mustard
• 50ml heavy cream
• Finely chopped herbs, to serve

Method

1. Season the chicken legs with salt and freshly ground black pepper.
2. Heat the vegetable oil and 1 tablespoon butter in a large frying pan.
3. Place the chicken skin-side down and fry over medium heat for 4 minutes until golden.
4. Turn the chicken and fry for another 2 minutes.
5. Cover, reduce the heat and cook for 12 to 15 minutes, or until cooked through.
6. Sprinkle the chicken with lemon juice and set it aside.
7. Heat the chicken broth in a separate saucepan until almost boiling.
8. Melt 40g butter in the original pan.
9. Add the flour and cook for 1 1/2 to 2 minutes, stirring until smooth and glossy.
10. Gradually add the hot chicken broth, whisking continuously to prevent lumps.
11. Add the white wine, bay leaves and tarragon.
12. Cook the sauce over low heat for 7 to 10 minutes.
13. Remove the bay leaves.
14. Stir in the Dijon mustard and heavy cream.
15. Return the chicken and any resting juices to the sauce.
16. Heat through and serve sprinkled with finely chopped herbs.