Coriander and Mustard Seed Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Active time: 20 min Start to finish: 35 min Ingredients:
4 whole chicken legs (2 lb) |
1 tablespoon olive oil |
2 shallots, finely chopped |
1 tablespoon mustard seeds |
1 teaspoon coriander seeds |
1/4 cup dry white wine |
1/4 cup water |
1 teaspoon red-currant or apple jelly |
1 tablespoon chopped fresh cilantro |
Directions:
1. Pat chicken dry and season with salt and pepper.
2. Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then brown chicken well, about 4 minutes on each side. Transfer with tongs to a plate.
3. Add shallots to skillet and cook over moderate heat, stirring, until golden, about 2 minutes. Stir in mustard and coriander seeds, wine, and water and bring to a boil.
4. Return chicken, skin sides up, to skillet and simmer, covered, until chicken is cooked through, 20 to 25 minutes. Transfer chicken to a platter.
5. Add jelly and cilantro to sauce, stirring until jelly is melted. Season sauce with salt and pepper and spoon over chicken.
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