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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: Whisk together flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a pie
plate or shallow bowl. Pat chicken dry, then dredge legs, 1 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 saut, 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.
Makes 4 servings.
Gourmet
May 2004
Contributor: Gourmet May 2004
| Ingredients:
163/1250 Pound(s) all purpose flour
869/10000 Ounce(s) salt
869/10000 Ounce(s) black pepper
4 whole chicken legs
3/16 Cup(s) vegetable oil
3/4 Cup(s) shallot; chopped
1/2 Cup(s) dry white wine
1 Cup(s) low sodium chicken broth
2/3 Tablespoon(s) whole grain mustard
1/4 Cup(s) dill; chopped |
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