Zubereitung

1. 1

   Preheat the oven to 180 °C, top and bottom heat. Pat the chicken legs dry and season them all over with salt and pepper.

2. 2

   Heat the rapeseed oil in an ovenproof casserole and brown the legs all over on medium to high heat until golden, then lift them out.

3. 3

   Dice the onions and chop the garlic finely. Sweat both in the frying fat until translucent.

4. 4

   Deglaze with the white wine and the chicken stock. Stir in the medium-hot mustard, the wholegrain mustard, the honey and the thyme and bring the sauce to the boil.

5. 5

   Return the legs to the casserole, put on the lid and place the casserole on the middle shelf of the oven. Braise until the meat is tender.

6. 6

   Lift out the legs and keep them warm. At the thickest part of the leg the temperature should have reached 80 °C and the juices should run clear.

7. 7

   Stir the cream into the sauce and bring it to the boil. Mix the cornflour smoothly with a little cold water, thicken the sauce with it and season with salt and pepper.

8. 8

   Return the legs to the sauce and serve sprinkled with the parsley.