300ml chicken stock, a stock cube dissolved in water is perfect
4 tbsp crème fraiche
100g sun blush tomatoes
Salt and freshly ground black pepper
Method
1) In a bowl mix the chicken with paprika, olive oil, lemon juice and zest and a nice pinch of salt and pepper
2) Leave this to sit while you prepare the rest of your ingredients. Finally chop the tarragon leaf’s, crush the garlic, dice the onions, wash the mushrooms, dice the sundried tomatoes and dissolve a chicken stock cube in boiling water
3) Place a deep skillet or casserole pot on a high heat. Once hot add the chicken legs and the marinade to the pan and stir around while cooking until the chicken browns
4) When the chicken is brown reduce the heat to medium and add the butter. Add the diced onion and garlic into the gaps around the chicken. Give the onions a couple minutes to cook before adding the mushrooms and star anise
5) Continue to cook for another 5 minutes then add the flour and mix into the pan
6) Pour in the wine and bring to the simmer before adding the stock and tomatoes.
7) Bring the pot to the boil, before covering with a lid and placing in the oven for 30 minutes
8) Remove from the oven carefully and place on the hob over a medium heat. Add the tarragon and crème fraiche. Mix
9) Adjust the thickness of the sauce by simmering to thicken or by adding more stock to loosen. Serve this up with a side of steamed baby potatoes and you now have a new family favourite!
