TARRAGON CHICKEN WITH RADISHES AND LITTLE POTATOES

Makes 2 servings

This chicken braise marries creamy creme fraiche and tangy mustard with a generous amount of tarragon, which adds a minty, peppery and licorice-like flavor. You can easily scale this up to make 4 servings by using a large, 12-inch skillet or by transferring the chicken, after searing, to a 9-by-13-inch baking dish. Try serving with rice or even lightly toasted and buttered bread if you’d like help soaking up the tasty broth.

• 2 medium-to-large chicken legs (about 1 to 1½ pounds)

• Salt

• 2 tablespoons olive oil

• ½ pound small potatoes, halved

• 8 tender tarragon stems with leaves (each about 4 to 5 inches long)

• 1½ cups chicken stock

• 8 French breakfast radishes with greens attached

• 3 tablespoons creme fraiche or heavy cream

• 1 tablespoon Dijon mustard

• 1 tablespoon fresh lemon juice

• Whole grain mustard, for serving Peel the skin off the chicken legs and discard skin (or save to add flavor to a future broth or to sear for a crispy salad topping). Season legs all over with salt. Place them in a container, cover and place in the fridge for at least 1 hour before cooking and up to overnight.

Thirty minutes before cooking, take the chicken out of the fridge and preheat the oven to 425 degrees.

Heat the olive oil in an oven-safe skillet (about 9 to 10 inches) over medium. Once hot, place the chicken legs top-side down and sear, adjusting the contact with the pan as needed, until deeply golden, about 8 to 10 minutes. Turn the legs over, add the potatoes and 4 of the tarragon stems to the skillet and then pour in the stock. Transfer to the middle rack in the oven and cook until tender, about 20 to 25 minutes.

Transfer the skillet to the stove-top, discard tarragon stems and transfer chicken legs and potatoes to a serving vessel with high sides, individual shallow bowls or plates with tall enough rims that can eventually hold the broth, too. Turn heat on to low, add the radishes to the skillet and gently cook until crisp-tender, about 5 minutes. Transfer radishes to the vessel (or vessels) with the chicken and turn off heat.

In the same skillet, whisk the creme fraiche, Dijon mustard and lemon juice into the broth until combined. Chop the remaining 4 tarragon stems and leaves and stir in. Pour the seasoned broth over the chicken legs and vegetables and serve immediately with a little whole grain mustard spooned over.