Serves 4
55 min
Chicken in Dill Mustard Sauce
Recipe GLPR27cc12ad88686e
Tender chicken legs are pan-seared until golden, then braised in a flavorful sauce made with white wine, chicken broth, whole-grain mustard, and fresh dill. The shallots caramelize in the pan, adding depth and sweetness to the silky sauce that finishes bright with aromatic dill.
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Ingredients
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
4 whole chicken legs
3 tablespoons vegetable oil
3/4 cup chopped shallots
1/2 cup dry white wine
1 cup low-sodium chicken broth
2 teaspoons whole-grain mustard
1/4 cup chopped fresh dill
Directions
In a shallow bowl or pie plate, whisk together the flour, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Pat the chicken legs dry with paper towels. Working with one leg at a time, coat each in the flour mixture, shaking off any excess, and arrange on a sheet of wax paper in a single layer.
Heat the vegetable oil in a large heavy skillet over medium-high heat until it is hot but not smoking. Place the chicken legs in the skillet skin-side down and cook for 3 to 4 minutes until the skin is golden and crispy. Flip the chicken over and continue cooking for 3 to 4 minutes longer until the other side is browned. Transfer the chicken to a plate and set aside.
Pour off all but 1 tablespoon of fat from the skillet. Add the chopped shallots and sauté over medium heat, stirring occasionally, for 2 to 3 minutes until they become golden brown and softened.
Add the white wine to the skillet and bring it to a boil, stirring and scraping up all the browned bits from the bottom of the pan. Add the chicken broth, whole-grain mustard, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Stir well to combine.
Return the chicken legs to the skillet, skin-side up, along with any juices that have accumulated on the plate. Bring the liquid to a simmer, then reduce heat to medium-low, cover the skillet, and cook for about 25 minutes until the chicken is cooked through (internal temperature of 165°F at the thickest part of the thigh, not touching bone).
Transfer the cooked chicken to a serving platter. Increase the heat to medium-high and allow the sauce to boil uncovered for 3 to 5 minutes, stirring occasionally, until it is reduced to about 1 cup and slightly thickened.
Remove the skillet from the heat and stir in the fresh dill. Pour the warm dill mustard sauce over the chicken legs and serve immediately.
