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Active time: 30 minutes
Total time: 2 hours
- 3-4 pasture-raised chicken leg quarters
- 3 cups bone broth
- 1 teaspoon sea salt
- Fresh ground pepper to taste
- 2 tablespoons Dijon mustard
- 2 sprigs fresh tarragon, chopped
- 3 tablespoons unsalted butter from grassfed cows
- ½ yellow onion, sliced
- ¼ cup white wine
- 1 teaspoon garlic powder
- 1 lemon, cut in half; half juiced, half sliced
- 4 tablespoons crème fraîche
- Preheat oven to 375° F.
- Melt 2 tablespoons of butter in a large cast iron pan over low heat. Add onions and tarragon and cook until onions are golden brown and fragrant. Remove from heat.
- Meanwhile, pat chicken completely dry. In a small bowl, combine salt, pepper, garlic powder, lemon juice, and mustard. Rub the mixture first on the bare side, then on the skin side. Place the chicken, skin side up, on top of the onions in the cast iron pan. Arrange the sliced lemons on top of the skin.
- Pour 1½ cups of bone broth into the pan, then transfer to the oven. Bake for one hour at 375° F, then increase the heat to 410° F for 10 minutes to crisp up the skin. Turn the oven off.
- Once the chicken skin is a nice golden brown, remove from pan and reserve on a platter in the warm oven. Strain the mixture from the pan into a gravy separator, then return only the stock portion (not the fat) to the pan. Place the pan on the stovetop over high heat.
- Add the white wine and remaining broth to the pan and simmer until a thick, caramel consistency is reached. Be sure not to leave the stove unattended because the sauce reduces quickly towards the end.
- Immediately take the pan off the heat and add the remaining butter and the crème fraîche. Return the chicken to the pan, coat with the sauce, and serve.
Chef Taylor Allen attended San Diego Culinary Institute where she acquired knowledge of traditional French cooking techniques. Taylor offers personal, in-home ancestral food preparation and real-food kitchen retrofits. She specializes in GAPS protocol as well as paleo and gluten- and casein-free meals.
Check out other Taylor Allen recipes:
Published in the Price-Pottenger Journal of Health and Healing
Summer 2021 | Volume 45, Number 2
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