If you make it past the little family table anecdote I am about to recount, then you will find a simple dinner recipe that needs to go on your week’s menu plan.
It’s inspired by maple season, of course, but combines classic French flavours – lemon, garlic, mustard and tarragon – into a sticky glaze for pan-roasted chicken drumsticks. Spring vegetables roast alongside the chicken and are tossed in the pan juices just before serving.
We’ve been loving it with roasted radishes, potatoes, asparagus and sweet potatoes; basically, whatever we can get our hands on this time of year.
On a side note, I had forgotten how much I enjoy chicken with tarragon and now I must remake an old favourite for entertaining, Chicken with 40 Cloves of Garlic. The roasted garlic perfumes the whole house and marries with cream and tarragon for a sauce that garners your guests’ full attention.
But back to my story, and then the recipe. Read on!