Ironically I forgot to include the ingredient for which I decided to make this dish in the first place: my roast garlic purée! But it was still delicious. I browned the chicken legs in butter and olive oil in my trusty Le Creuset, then fried onions, mushrooms and garlic in the juices. Then I added the white wine, cream and tarragon leaves, returned the chicken to the pan, and simmered it all up with the lid on for 15 minutes or so. Lovely.
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