Coriander And Mustard Seed Chicken Recipe - Cooking Index
Coriander And Mustard Seed Chicken Recipe - Cooking Index
| 4 x | Chicken legs - (2 lbs total) | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 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 |
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.
This recipe yields 4 servings.
Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B64) - from the TV FOOD NETWORK
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