Brown Butter Tarragon Chicken Legs 

Serves 4 

Time 45 minutes 

Ingredients

• 4 whole chicken legs
• 1 teaspoon salt
•  4 tablespoons butter 
• 2 cloves garlic 
• 2 tablespoons chopped tarragon 
• 1 tablespoon chopped oregano 

Sauce 

• ½ tablespoon butter 
• ½ onion, diced 
• 4 cloves garlic, minced
• ¼ cup dry white wine 
• 2 ¾ cups chicken stock 
• ¼ cup cream 
• 2 tablespoons chopped tarragon 
• ½ teaspoon salt 

Instructions

1. Preheat the oven to 375°F. 
2. Separate the chicken legs into thighs and drumsticks by cutting between the joints of the leg. Generously salt both sides of the chicken. 
3. Melt the butter in a large cast iron skillet over medium heat. Stir the butter while it bubbles until it turns a golden brown color (about 5 minutes).
4. Add the minced garlic and chopped herbs to the butter and stir.
5.  Keep the pan over medium heat and add the chicken legs skin side down. Sear until golden brown (about 3-5 minutes), and then flip the legs over. 
6. Place the pan into the preheated oven and bake for 15 minutes. Remove from the oven and baste the legs in the brown butter from the bottom of the pan. 
7. Return to the oven and bake for an additional 15 minutes or until the chicken has reached an internal temperature of 165°F. Pour off the extra butter from the bottom of the pan and discard. 
8. While the chicken bakes prepare the sauce. 
9. Melt ½ tablespoon of butter in a medium saucepan 
10. Sauté the diced onion and minced garlic in the butter for 2-3 minutes. 
11. Add the wine and cook for another 2-3 minutes until most of the alcohol has cooked off and the wine has reduced by about 50 percent. 
12. Add the chicken stock and turn the heat up to high. Bring the stock to a boil uncovered and boil until it has reduced down to about ¾ of a cup. 
13. Stir in the cream, salt, and fresh tarragon and remove from the heat. 
14. Pour the sauce over the chicken legs and serve over rice or mashed potatoes!