This dish requires careful cooking to colour the chicken pieces and achieve a rich and flavoursome sauce. You can replace the suggested chicken legs with 4 chicken breasts, but bear in mind that the cooking time will be shorter.
Dry the chicken pieces and season all over with salt and pepper. If possible leave to sit for 1 hour.
In a wide and heavy sauté pan, heat the butter and oil to a sizzle and put in the chicken pieces skin side down in a single layer. Cook gently until the chicken skin is crisp and a rich golden colour. Remove the chicken pieces to a plate to rest, skin side up.
Add the shallot to the butter and oil in the sauté pan and cook until soft and translucent. Add the garlic and cook for another couple of minutes.
Add the tomato paste and mustard, stir and cook for 1 minute before adding the vinegar to reduce to a syrupy consistency.
Replace the chicken pieces in the pan, skin side up and pour in the stock. Cook uncovered at a gentle simmer for c 30 minutes or until the chicken is cooked through. Add the cream trying to avoid pouring it directly over the chicken pieces and allow to bubble up and simmer until a light coating sauce consistency is achieved.
Sprinkle in the tarragon and taste and correct seasoning.
Serve on a hot serving dish.
