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    Coriander & Mustard Seed Chicken


    Source of Recipe


    Gourmet Magazine

    List of 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

    Recipe



    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.
    Yield: 4 servings

 

 

 

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