2 Tbsp canola or olive oil
12 medium chicken drumsticks (about 4 pounds)
½ tsp salt
½ tsp freshly ground pepper
1/4 cup finely chopped onion
4 garlic cloves, minced
1 1/2 cups low-sodium chicken broth
1 tsp ground coriander
½ tsp dried basil
2 Tbsp whole-grain Dijon mustard (or other Dijon mustard)
½ cup full-fat sour cream
2 tsp chopped fresh tarragon or 1 tsp dry
1 Tbsp capers, chopped (optional)
In a large skillet heat oil to medium heat. Season chicken drumsticks with salt and pepper, add them to the skillet and cook over moderately high heat, turning, until golden brown all over, about 10 minutes.
Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and cook for 1 minute. Add broth, coriander and basil and bring to a boil. Cover and cook over moderately low heat until the chicken is cooked through, about 15-20 minutes. Transfer chicken to a platter, cover with foil and keep warm.
In a small bowl, whisk mustard with sour cream, tarragon and capers. Whisk the mixture into the skillet and simmer the sauce over moderate heat until thickened, about 5 minutes. Adjust seasonings (salt & pepper). Return chicken to the skillet and turn to coat.
Serve with crusty bread.
Tip: This recipe can be made ahead and be refrigerated for up to 2 days.