Recipe from Menus and Music Volume XIV: Bistro
1kg fingerling potatoes 1/2C onion, coarsely chopped
6 bone-in chicken legs 2C chicken stock
3T flour plus more for dredging 3/4C crème fraîche
2T butter plus 2T at room temp 2 bunches fresh chives, coarsely chopped
Steam potatoes over boiling water for 20 minutes or until tender.
Season chicken with salt and pepper. Dredge in flour.
Melt 2T butter in a skillet and brown the chicken for 2 minutes on each side. Reduce the heat to low and stir in the onions. Cover and cook for 15 minutes. Transfer the chicken to a plate. Set aside and cover with foil to keep warm.
For the sauce: In the same pan, stir the stock to scrape up the bits and pieces on the bottom. Raise the heat to high and reduce the liquid by a third. Reduce the heat to medium-low and stir in the crème fraîche and slowly bring to a boil.
Knead the 2t of butter at room temperature with 3T of flour to make a paste. Whisk the paste into the sauce. Simmer for 5 minutes until smooth and thick.
Purée the chives in a processor and add the sauce. Process until smooth. If you find that the sauce is too thick, you can add a few tablespoons of water at a time until you reach the consistency of your liking. Season with salt and pepper.
Serve the chicken with the steamed potatoes on the side with the sauce laddled over.