Ingredients

  • 30 grams flour
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 900 grams chicken legs
  • 3 tablespoons vegetable oil
  • 40 grams shallots chopped
  • 120 milliliters white wine
  • 235 milliliters chicken stock
  • 2 teaspoons mustard coarse-grain
  • ¼ cup fresh dill chopped

Directions

1. Dredge chicken in flour, salt and pepper. Transfer to a sheet of wax paper. Heat oil in skillet until hot, then brown chicken, skin sides down first, turning over once. Tranfer chicken to plate, then pour off all but 1 tablespoon oil.
2. Add shallots to skillet and sauté until golden brown. Add wine and deglaze skillet. Add broth and mustard and bring to simmer. Return chicken to skillet, skin sides up, along with any juices from plate. Cook over moderate heat, covered, until chicken is done. Transfer chicken to a platter and boil sauce until thickened. Remove sauce from heat and add dill. Pour sauce over chicken.

Notes
Serving Ideas:Original serves 4.


Categories
Chicken, main course
Keywords
Chicken, main course
MacGourmet downloadDill Mustard Sauce with Chicken. To import, drag image to your MacGourmet recipe box.