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1) Preheat the oven to 325F.
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2) Season the chicken legs and thighs with kosher salt and pepper.
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Heat a heavy oven-safe skillet that has a tight fitting lid over medium-high heat and add the oil.
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Brown each seasoned piece of chicken on all sides (it doesnt have to be all the way done just browned).
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Remove from the pan onto a plate.
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3) Add the onion to the pan.
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If you have a lot of goodies sticking to the bottom of the pan, add a couple of tablespoons of the broth to deglaze it.
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Once the onions are soft, add the garlic and cook another minute.
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Add the coriander and remaining broth to the pan and add the browned chicken pieces.
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Cover the skillet with the lid and place the pan into the oven for 45 minutes.
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4) Remove the pan from the oven.
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Remove the lid (carefully!)
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and remove the cooked chicken onto a serving platter, cover with foil to keep warm.
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5) Put the pot on the stove over medium heat.
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Whisk the dijon mustard, sour cream, and tarragon in a small bowl until all ingredients are incorporated.
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Whisk it into the pan juices.
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Cook about a minute.
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Pour the sauce over the cooked chicken.
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Serve immediately.
