- 2½–3 lb. skin-on, bone-in chicken leg quarters (about 4 large)
- 1 Tablespoon kosher salt
- 2 Tablespoon canola oil
- 2 medium leeks, halved lengthwise
- 4 garlic cloves, thinly sliced
- 2 Tablespoons whole grain mustard
- 12 oz can hard cider
- ¼ cup Calvados
- 1 cup chicken stock
- 6 oz crème fraîche
- 1 Tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 2 Tablespoons fresh tarragon, finely chopped
- 1 lemon, cut into wedges
Preheat to 325F.
Season skin-on, bone-in chicken leg quarters with kosher salt. Pour canola oil into a dutch oven. Arrange chicken, skin side down, in pan and set over medium heat. Cook, undisturbed, rotating pan around on burner for even browning, until skin is deep golden brown and chicken releases easily from pan, 8-10 minutes.
Transfer chicken to a plate and arrange skin side up.
Pour off all but 1 Tbsp. fat from pan; discard or save for another use. Return the pan to medium heat and cook leeks and garlic. Add whole grain mustard. Cook for 1 minute until it starts to stick to the bottom of the pan. Deglaze with hard cider and Calvados, scraping up any browned bits. Add in chicken stock and increase heat to high and bring liquid to a simmer.
Place chicken quarters back in the dutch oven. Cover with the lid and place in the oven to cook for 1 ½ hours. Remove from the oven and check for tenderness. Internal temperature 200F.
Stir in crème fraîche, apple cider vinegar, Dijon mustard and season generously with pepper. Taste sauce and season with salt if needed.
Scatter tarragon leaves over chicken and sauce and serve with lemon wedges for squeezing over.
