San Sebastian Chicken In Dill Mustard Sauce - cooking recipe

Ingredients

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

Preparation

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 saute, 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.