Difficulty: Medium

PREPARATION
Season the chicken and reserve. In a saucepan, sauté the onion, previously sliced and add the tarragon. Also sauté the chicken, add the wine and allow cooking for 40 minutes.

Place the chicken in an oven dish and reserve. Dissolve the corn starch in a little of water and add it to the saucepan with the sauce. Place over the flame and once it has boiled add the cream and stir.

Add the sauce to the legs and gratin in the oven for 5 minutes. Serve while hot.

INGREDIENTS
2 chicken legs per person
1 onion
50 ml of cream
1 small glass of white wine
2 tbsp. of corn starch
3 tbsp of oil
Tarragon
Salt
Pepper