Garlic and tarragon chicken

Heat the olive oil in a large, shallow cast iron pan, then add the chicken legs skin-side down. Cook over a medium heat until the skin has gone golden brown and crispy (it is important not to rush this step, as this adds depth of flavour to the dish and tenderises the meat). When the skin is crispy, turn the legs over and cook on the flesh side until browned. 

Once browned all over, remove from the pan and set aside on a plate or tray. Turn the heat down and add the whole garlic cloves. Cook until they are soft and caramelised, then remove from the pan and set aside with the chicken. 

Add the unsalted butter to the pan and melt gently. Once the butter is foaming, add the flour and mix it in quickly with a wooden spoon, cooking for a couple of minutes until golden and smelling biscuity. Add the stock, a ladleful at a time, whisking between each addition to make sure there are no lumps. Allow the sauce to thicken each time before adding the next ladleful. 

Once all the stock has been added, allow the sauce to bubble and thicken, then add the mustard, lemon juice and zest and cream. Stir, then add the salt and black pepper. 

Place the chicken legs back into the sauce along with the caramelised garlic cloves. Place the lid on the pan and gently simmer at a very low temperature for 10 minutes or until the chicken legs are cooked through. The sauce should be glossy and creamy, however if it needs loosening add a splash of water or stock. 

Sprinkle over the tarragon, then serve with creamy mashed potato and greens.