INGREDIENTS
4 lb
chicken legs, split
Kosher salt
Freshly ground pepper
1/4 cup
canola oil
1
medium onion, chopped
1
medium carrot, chopped
1
celery rib, chopped
2
medium shallots, chopped
1 1/2 cups
dry Riesling or dry white wine
1 1/2 cups
chicken stock
4
thyme sprigs
2 tbsp
unsalted butter
2 tbsp
extra-virgin olive oil
1 lb
mixed mushrooms, sliced
1/2 cup
crème fraîche
2 tsp
fresh lemon juice
Finely chopped tarragon, for garnish