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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large dry skillet, toast the coriander seeds until fragrant, about 2 minutes. Let cool, then crush coarsely in a mortar with a pestle. | 2. In the same skillet, heat the olive oil until shimmering. Season the chicken with salt and pepper, then add to the skillet and cook until brown on all sides, about 10 minutes. Add the onion and cook until softened, stirring occasionally, about 3 minutes. Add the garlic and cook for 1 minute. Add the broth and crushed coriander and bring to a boil. Cover and cook over medium low heat until the chicken is cooked through, about 15 minutes. Transfer the chicken to a platter, cover and keep warm. | 3. In a small bowl, whisk the mustard with the creme fraiche and tarragon. Whisk this mixture into the skillet, and simmer until the sauce thickens, about 5 minutes. Return the chicken to the pan, and turn to coat. | 4. Note: This can be made ahead and refrigerated for up to 3 days. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coriander seed	1	teaspoon		5.364	0.9898	0.2227	0.3199
extra virgin olive oil	2	tablespoons		-	-	-	-
chicken drumstick	8	pounds		15945.6	28.6296	347.1792	1602.8952
salt				-	-	-	-
pepper				-	-	-	-
onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
chicken broth	1 1/2	1/2	low sodium	117.18	2.835	16.7076	3.9312
grain mustard	2	tablespoons		-	-	-	-
creme fraiche	3	tablespoons	sour	-	-	-	-
tarragon	2	teaspoons	chopped	3.54	0.6026	0.2732	0.0869

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.