Using your cast iron skillet, you want to coat the pan with a little olive oil and then place the drumsticks in, seasoned with just a little salt and pepper. Cook them over medium heat for at least 10 minutes, turning frequently so the skin all starts to brown. Then you want to add in 1/3 cup chopped shallots (onion will work too, but I prefer the shallots here) and 3 cloves of minced/chopped garlic. Let the shallots and garlic start to soften around the chicken and continue to rotate the drumsticks.
Separately, whisk/stir together 3 tbsp of dijon mustard (Grey Poupon is preferable), 2 tbsp of sour cream and some tarragon. The measurements for this can vary on taste, for instance, I added at least another spoonful of mustard and at least 2 tsp of tarragon.
Now you want to add 1 cup of chicken broth to the pan and then stir in 1 tsp of crushed coriander (whether jarred or fresh - the fresh seeds you can crush with a mortar and pestle). Let this all continue to simmer and then slowly mix in the whisked mustard mixture and reduce the heat to low so it can all thicken, which should take another 5 minutes.
|Is your mouth watering yet? It should be, these were delicious.|
Once the chicken legs are cooked thoroughly (I recommend slicing into at least one since legs and dark meat can be tricky, not to mention there's almost not enough damn meat to use the thermometer), you are ready to serve! Spread the stew/sauce/what-have-you around, I even topped the rice with it.
Served with a side of brown wild rice and a salad.