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Ingredientes
- 4 whl chicken legs - (2 lbs total) Salt to taste Freshly-grnd black pepper to taste
- 1 Tbsp. extra virgin olive oil
- 2 x shallots finely minced
- 1 Tbsp. mustard seeds
- 1 tsp coriander seeds
- 1/4 c. dry white wine
- 1/4 c. water
- 1 tsp red currant or possibly apple jelly
- 1 Tbsp. minced fresh cilantro
Direcciones
- Pat chicken dry and season with salt and pepper.
- Heat oil in a 12-inch heavy skillet over high heat till warm but not smoking, then brown chicken well, about 4 min on each side. Transfer with tongs to a plate.
- Add in shallots to skillet and cook over moderate heat, stirring, till golden brown, about 2 min. Stir in mustard and coriander seeds, wine, and water and bring to a boil.
- Return chicken, skin-sides up, to skillet and simmer, covered, till chicken is cooked through, 20 to 25 min. Transfer chicken to a platter.
- Add in jelly and cilantro to sauce, stirring till jelly is melted. Season sauce with salt and pepper and spoon over chicken.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 4 servings | |
| Calories 197 | |
| Calories from Fat 118 | 60% |
| Total Fat 13.2g | 16% |
| Saturated Fat 3.03g | 12% |
| Trans Fat 0.08g | |
| Cholesterol 61mg | 20% |
| Sodium 60mg | 3% |
| Potassium 193mg | 6% |
| Total Carbs 2.19g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.81g | 1% |
| Protein 14.18g | 23% |
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