French-style chicken legs with rosé, mustard & crème fraîche
Tender chicken legs simmered in a Provençal sauce of rosé wine, French mustard, crème fraîche, and garden vegetables, straight from Antibes.
What you need
How Maurice does it
- 1
Season the chicken legs with salt and pepper.
- 2
Heat olive oil in a large pan over medium-high heat. Brown the chicken legs on both sides until golden, then remove from the pan and set aside.
- 3
In the same pan, sauté the chopped onion, garlic, tomatoes, and fava beans for about 10 minutes until softened.
- 4
Add a splash of chicken bouillon and a generous pour of rosé wine. Stir in the French mustard and saffron if using.
- 5
Return the chicken to the pan, cover, and let simmer gently for about 20 minutes.
- 6
Stir in the crème fraîche and fresh parsley just before serving. Adjust salt and pepper to taste.
- 7
Squeeze lemon juice over the dish. Serve hot with crusty French baguette for dipping.
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