SAN SEBASTIAN CHICKEN IN DILL MUSTARD SAUCE
We love the San Sebastian Winery in St. Augustine, Florida and try to attend tastings at least once or twice a year. This is a recipe they sent in an email that they have for their Reserva white wine. *NOTE* I made this using 12 drumsticks and they took about 15 minutes to brown in a jumbo frying pan. I used a Chardonnay wine and substituted one tablespoon dried, chopped dill for the fresh dill which resulted in a flavorful but not overwhelming sauce. It was delicious!
Provided by Kats Mom
Categories Chicken Thigh & Leg
Time 50m
Yield 4 legs, 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl.
- Pat chicken dry, then dredge legs, one at a time, in flour, shaking off excess. Transfer to a sheet of wax paper, arranging chicken in 1 layer.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, skin sides down first, turning over once, 6 to 8 minutes total.
- Transfer chicken to a plate, then pour off all but 1 tablespoon fat from skillet.
- Add shallots to skillet and sauté, stirring occasionally, until golden brown, 2 to 3 minutes.
- Add wine and deglaze skillet by boiling, stirring and scraping up brown bits.
- Add broth, mustard, and remaining 1/4 teaspoon salt and pepper.
- Bring to a simmer, then return chicken to skillet, skin sides up, along with any juices from plate, and cook over moderate heat, covered, until chicken is cooked through, about 25 minutes.
- Transfer chicken to a platter and boil sauce until reduced to about 1 cup and slightly thickened, 3 to 5 minutes.
- Remove from heat and stir in dill, then pour sauce over chicken.
- Serve with seasonal vegetables and a glass of San Sebastian Reserva or your favorite dry white wine.
Nutrition Facts : Calories 511.8, Fat 30.9, SaturatedFat 7.1, Cholesterol 138.6, Sodium 620.6, Carbohydrate 13, Fiber 0.3, Sugar 0.8, Protein 33.2
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