Chef Gigi Gaggero

Eat like a chef and make Chicken Drumsticks Dijonnaise! Uh, yum!

You’ll need:

• 1-2 teaspoons ground cumin (it’s optimum to toast your own coriander and pulverize, but optional)
• 2 tablespoons extra virgin olive oil
• 3 pounds chicken drumsticks (about 8)
• salt and freshly ground pepper
• 1 onion, finely sliced
• 4 garlic cloves, minced
• 1 1/2 cups chicken stock
• 2 tablespoons whole-grain mustard (not fake yellow)
• 3 tablespoons crème fraiche or sour cream
• 2 teaspoons fresh chopped tarragon

Here’s how to make it:

1. Heat the olive oil until shimmering. Season the chicken drumsticks with salt and pepper. Place the chicken in skillet and cook, turning often, until nicely brown, about 10 minutes.
2. Add onions and garlic. Cook about 3 minutes, stirring.
3. Add chicken stock and cumin. Bring to a boil. Cover, reduce heat to low and cook until done, about 30 minutes. Remove chicken and set aside.
4. In a bowl, whisk together the mustard, crème fraiche and tarragon. Add to pan and stir until thickened.
5. Return the chicken to pan and blanket with the sauce!

Ooooh la la!