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Start by seasoning the chicken legs generously all over with salt. Place a large wide pan (which you have a lid for) over a medium heat, add a splash of olive oil and brown off the chicken legs for a few minutes on each side until golden.
The chicken will release quite a lot of fat, drain all but a tbsp from the pan. Finely dice and add the shallots, cook for 2 mins, then add the finely chopped garlic and tomato purée and cook for another minute.
Add the vinegar and after a minute or so once it has mostly evaporated, pour in the wine. Bring the wine to the boil, reduce by half and then pour in the chicken stock.
Finely chop the tarragon and add half to the stock. Nestle the chicken legs back into the sauce, they should be about half to ¾ submerged. Pop a lid on and cook over a low heat for 45 mins.
Remove the chicken and set aside on a plate. Pour the cooking liquid through a sieve into a clean saucepan and bring to a simmer. Use a ladle to skim the fat from the surface.
Now add the cream, mustard, remaining tarragon, and finely chopped chives and bring to a simmer, then turn off the heat.
To serve, pour the sauce back into the pan you cooked the chicken in, lay the chicken into the dish and take it to the table.
Plate up on a bed of buttery mash. Enjoy!