Coriander and Mustard Seed Chicken

Total Time:
45 min
Prep:
10 min
Cook:
35 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 whole chicken legs (2 pounds)
  • Salt and freshly ground black pepper
  • 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
  • Pat chicken dry and season with salt and pepper.

  • 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.

  • 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.

  • Return chicken, skin sides up, to skillet and simmer, covered, until chicken is cooked through, 20 to 25 minutes. Transfer chicken to a platter.

  • 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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