Home & Cuisine

Chicken legs fried in onion with creamy mustard sauce

The essence of this recipe is the well-stewed onion. The difference between the sweet, caramelized, and the bitter, overburnt onion is just a few seconds.

If you don't have whole chicken legs, 8 thighs or 6 bigger drumsticks can be used to be enough for 4 persons.

  • 4 pcs whole chicken legs
  • 6 pcs big red onions
  • 120 ml sweet mustard with mustard seeds
  • 3 tbsp olive oil
  • 150 ml white wine, dry
  • 1 tbsp salt
  • 1 tbsp freshly ground black pepper
  • 1 tbsp parsley, fresh, chopped

  1. Prepare the whole chicken legs for salting and seasoning with freshly ground black pepper. You can leave the skin on.
  2. After seasoning, take the legs aside for later.
  3. Peel the onions and cut them into slices angularly, to get circles.
  4. Warm the olive oil in a big saucepan, that has a medium high wall (this will be the pot for putting the whole dish inside the oven, so it has to be big enough fo the chicken legs and the sauce).
  5. Drop the onion slices to the pan and stew them until they start to caramelize. Be careful, don't leave it alone. Stir it continuously on medium heat. When the onion is ready, take it out to a dish.
  6. Put the chicken legs into the saucepan, first with the skin-side down. Sauté them until the skin starts to be crispy, then turn them into the other side and sauté for 8-10 minutes more.
  7. Turn off the heat and take the legs out onto another dish, throw the onion back to the pan laying it equally, then put back the legs onto the onion with the skin-side up.
  8. Mix the mustard with the wine by using a beater.
  9. Pour the whole mixture into the saucepan on the legs.
  10. Cover the pan with an aluminum foil and put it in the preheated oven (150 C°) and cook it until the legs are cooked. About 2 hours.
  11. Then take the foil out and roast the legs for 10 more minutes until the skin is crispy and medium brown.
  12. A few pinch of chopped parsley is ideal for decorating.

Good points

  • High in selenium

Serve it with: Rice pilaf

Preparation time: 180 min
Portions: 4
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 339.56 kcal
Carbohydrates: 14.55 g
Cholesterol: 35.7 mg
Sugar: 0.28 g
Protein: 11.34 g
Fat: 26.32 g

« Back

Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com