Recipe by Kat's Mom
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!
Top Review by Dr. Jenny
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!
- 1⁄4 cup flour
- 1⁄2 teaspoon salt, divided
- 1⁄2 teaspoon black pepper, divided
- 4 whole chicken legs
- 3 tablespoons vegetable oil
- 3⁄4 cup shallot, chopped (2 large)
- 1 cup dry white wine
- 1 cup chicken broth
- 2 teaspoons coarse grain mustard
- 1⁄4 cup fresh dill, chopped
Directions See How It's Made
- Whisk together flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl.
- 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.
- 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.
- Transfer chicken to a plate, then pour off all but 1 tablespoon fat from skillet.
- Add shallots to skillet and sauté, stirring occasionally, until golden brown, 2 to 3 minutes.
- Add wine and deglaze skillet by boiling, stirring and scraping up brown bits.
- Add broth, mustard, and remaining 1/4 teaspoon salt and pepper.
- 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.
- Transfer chicken to a platter and boil sauce until reduced to about 1 cup and slightly thickened, 3 to 5 minutes.
- Remove from heat and stir in dill, then pour sauce over chicken.
- Serve with seasonal vegetables and a glass of San Sebastian Reserva or your favorite dry white wine.