In a bowl, mix together the olive oil, paprika, salt and pepper with the free range chicken legs. Place chicken legs on a baking sheet and cook in the oven for 30 minutes. For a crisp golden skin grill for a further 10 minutes.
Mix together the cheese, mustard, honey and milk to obtain a creamy consistency, season with salt and pepper.
Add the dried tarragon.
Present the crispy chicken legs on plates, accompanied by a portion of the cream.
Serve with roasted potatoes.