Cook Chicken
Season chicken legs with salt.
Heat cooking oil.
Cook chicken legs skin side down until crispy, about 8 minutes.
Flip chicken legs.
Bake at 400°F for 15 to 20 minutes, or until fully cooked.
Make Sauce
Whisk together tomato paste, Dijon mustard, and white wine.
Cook over medium heat until wine evaporates and sauce thickens, about 10 to 12 minutes.
Stir in heavy cream and cold butter until glossy.
Bring sauce to a boil and let it thicken slightly.
Serve chicken legs with sauce.
