Chicken Legs in Mustard Sauce

Name: Chicken Legs in Mustard Sauce
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 4 servings
Ingredients: 4 piece chicken legs (approx. 250 g each); 1 tsp salt; pepper to taste; 2 tbsp rapeseed oil; 2 piece onions; 2 clove garlic; 200 ml dry white wine; 300 ml chicken stock; 3 tbsp medium-hot mustard; 1 tbsp wholegrain mustard; 1 tbsp honey; 1 tsp dried thyme; 200 ml cream; 1 tbsp cornflour; 2 tbsp chopped parsley

A German classic from North Rhine-Westphalia: Düsseldorf has always been a mustard city, and robust medium-hot mustard gives this sauce its character. The legs braise until tender in the oven while white wine, honey and cream round off the heat into a pale, velvety sauce. Wholegrain mustard provides the final bite.

⏱

Cook time

85 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

665 kcal

Calories

31 g

Protein

49 g

Fat

14 g

Carbs

Ingredients

For 4 servings

Estimated cost~€4.85 · ~€1.20/serving

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Instructions

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
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
Dice the onions and chop the garlic finely. Sweat both in the frying fat until translucent.
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
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
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
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
Return the legs to the sauce and serve sprinkled with the parsley.