INSTRUCTIONS:

• Hydrate the dried porcini mushrooms by placing them in a bowl and adding boil water to cover.

• Season chicken legs with salt evenly. Heat up a dutch oven over medium heat until it’s hot, and then put the butter in, don’t let it brown.

• Place the chicken legs in the dutch oven and layer them skin side down. Don’t brown them heavily. What you are going for is a light golden color, much less than what you would do for any other recipe. Brown the chicken on both sides.

• Take the chicken out and set aside. Put in one minced shallot, stir until it starts to turn golden. Then deglaze the pot with 2 cups of white wine. Cook until the alcohol has burned off.

• Add a cup of double cream, and then add the hydrated porcini mushrooms and their liquid. Bring to a simmer and add the 4 cloves of garlic.

• Add a bouquet garni (a fancy french term for bundling up the following herbs with a piece of kitchen twine) including one sprig of tarragon, 3 sprigs of thyme and one bay leaf.

• Add the zest of one lemon and then put the chicken back in the pot and nestle it in. Add in the chicken stock to almost fully submerge the chicken but not quite. Bring to a boil, cover and put on low heat to simmer for 40 minutes.

• Pull the chicken out and place it aside on a plate. Use an immersion blender to blend all the deliciousness that is in the pot until smooth.

• Add 2 tablespoons of chopped tarragon. Squeeze in the juice of half of a lemon. Add freshly ground fine pepper and taste for salt.

• Arrange the chicken pieces in a bowl and ladle the cream sauce over the top, and garnish with finely chopped chives.

NOTES:

• This dish is lovely served alongside a rice pilaf. Cook your rice according to package directions, except when it calls for water, swap in chicken stock instead.