3poundsskin-on chicken legsthighs and drumsticks separated
1/4cupcanola oilor crisco shortening
3large shallotspeeled and sliced
2tablespoonssherry vinegar or any other wine-based vinegar
¼poundveal demi-glaceBonewerks CulinArte is recommended
Salt and pepper
Liberally salt and pepper the chicken. In a large non-stick fry pan brown the chicken in oil over medium heat, about 10 minutes per side. Remove and let drain on paper towels.
Drain off all but about 2 tablespoons of fat. Lightly brown the shallots over medium heat. Add the mustard, wine, sherry, veal demi-glace and fresh tarragon leaves, and stir. Add the chicken and the sauce to a Dutch oven. Cover with enough water to bring the liquid about halfway up the sides of the chicken. Stir once, cover and cook in a 350ºF oven for 1 hour until chicken is golden. Serve with mashed potatoes, rice, noodles or polenta.