San Sebastian Chicken in Dill Mustard Sauce

Recipe by Kats Mom
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READY IN: 50mins
SERVES: 4
YIELD: 4 legs
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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