Scale
Ingredients
- 3 pounds whole chicken legs (thigh and leg), skin on
- 1 tablespoon olive oil
- 2 small shallots, thinly sliced
- 3/4 cup dry white wine
- 3/4 cup low-sodium or sodium-free chicken broth
- 1/4 cup heavy cream
- 2 tablespoons Dijon mustard (I used coarse, but smooth is fine)
- 1 tablespoon finely chopped chives or the green parts of scallions
Instructions
- Preheat the oven to 450F.
- Pat the chicken dry and season generously with salt and freshly ground black pepper. Heat the oil in a cast-iron skillet over medium-high heat until it shimmers. Working in batches, brown the chicken, skin side down first, flipping once. (Take your time and don’t move the chicken until the skin releases itself and has bronzed nicely.)
- Add back all of the chicken, skin side up, to the skillet and roast in the oven until just cooked through, 15 to 20 minutes. (When pierced with a knife, the juices should run clear.) Set the chicken aside.
- Return the skillet to the stovetop and add the shallots, wine and broth to the pan juices in the skillet. Boil, scraping up any brown bits, until the sauce has reduced by half, 3-5 minutes.
- Add the cream and boil until thickened, about 5 minutes. (If you want a thinner sauce, boil for only 2-3 minutes.)
- Whisk in the mustard, chives, and salt and pepper to taste (you probably won’t need salt). Nestle the chicken in the sauce and serve.
Notes
- I used an unoaked Chardonnay, but any dry white wine will do.
- Also, using a low-sodium (or more preferably, a sodium-free) chicken broth is ideal, since salt concentrates in the sauce as it reduces. Using a full-sodium broth may cause the final sauce to be too salty.
Nutrition
- Serving Size: 4