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    You are in: Home / Recipes / San Sebastian Chicken in Dill Mustard Sauce Recipe
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    San Sebastian Chicken in Dill Mustard Sauce

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Kat's Mom's Note:

    We love the San Sebastian Winery in St. Augustine, Florida and try to attend tastings at least once or twice a year. This is a recipe they sent in an email that they have for their Reserva white wine. *NOTE* I made this using 12 drumsticks and they took about 15 minutes to brown in a jumbo frying pan. I used a Chardonnay wine and substituted one tablespoon dried, chopped dill for the fresh dill which resulted in a flavorful but not overwhelming sauce. It was delicious!

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    Ingredients:

    Serves: 4

    Yield:

    legs

    Units: US | Metric

    Directions:

    1. 1
      Whisk together flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl.
    2. 2
      Pat chicken dry, then dredge legs, one at a time, in flour, shaking off excess. Transfer to a sheet of wax paper, arranging chicken in 1 layer.
    3. 3
      Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, skin sides down first, turning over once, 6 to 8 minutes total.
    4. 4
      Transfer chicken to a plate, then pour off all but 1 tablespoon fat from skillet.
    5. 5
      Add shallots to skillet and sauté, stirring occasionally, until golden brown, 2 to 3 minutes.
    6. 6
      Add wine and deglaze skillet by boiling, stirring and scraping up brown bits.
    7. 7
      Add broth, mustard, and remaining 1/4 teaspoon salt and pepper.
    8. 8
      Bring to a simmer, then return chicken to skillet, skin sides up, along with any juices from plate, and cook over moderate heat, covered, until chicken is cooked through, about 25 minutes.
    9. 9
      Transfer chicken to a platter and boil sauce until reduced to about 1 cup and slightly thickened, 3 to 5 minutes.
    10. 10
      Remove from heat and stir in dill, then pour sauce over chicken.
    11. 11
      Serve with seasonal vegetables and a glass of San Sebastian Reserva or your favorite dry white wine.

    Ratings & Reviews:

    • on August 05, 2010

      55

      I made this recipe last night for dinner for my aunt and myself and found it on epicurious. The only difference between the one posted here and the one I made was that the one I printed called for a half cup of white wine versus a whole cup. So that is the proportion I used (of sauvingnon blanc) and it turned out great. My chicken legs were huge (2 of them were about 2 lbs total), so I just used the two legs and the full proportion of sauce, which worked great. I made everything in my Dutch oven. The sauce was very flavorful and the chicken was very moist. While this seems like a lot of fresh dill, it did not overwhelm the sauce. I served with roasted dill potatoes and roasted summer squash from my garden. I would definitely make this again. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for San Sebastian Chicken in Dill Mustard Sauce

    Serving Size: 1 (336 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 511.8
     
    Calories from Fat 278
    54%
    Total Fat 30.9 g
    47%
    Saturated Fat 7.1 g
    35%
    Cholesterol 138.6 mg
    46%
    Sodium 620.5 mg
    25%
    Total Carbohydrate 12.9 g
    4%
    Dietary Fiber 0.2 g
    1%
    Sugars 0.7 g
    3%
    Protein 33.1 g
    66%

    The following items or measurements are not included:

    coarse grain mustard

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