Mustard and White Wine Chicken
2 chicken legs
1 cup white wine
1 big white onion
1 garlic clove (for the garlic lovers like me 6 whole cloves)
1 tablespoon coarse mustard
1 tablespoon capers
1 bay leaf
1 teaspoon thyme
½ teaspoon coriander seeds
1 teaspoon honey
Cut the onion in half rings and cut one garlic clove small.
Wash and dry the chicken legs, then sprinkle them with salt and pepper. Heat some oil in a deep skillet on a hire fire. Bake the chicken legs golden brown and crisp on the outside.
Take them out of the skillet and place them on a plate, lower the heat to medium and add the onion. Bake the onion until soft, add the garlic, the thyme, the bay leaf and coriander; bake for one more minute and put the chicken back in the pan. (you can add the extra whole garlic cloves here if you like, after cooking they will be a nice and soft surprise in your sauce)
Add the wine, mustard and put the lid on the pan. Turn the heat low and let the chicken simmer for at least one hour.
Take the chicken out of the pan and add the capers. Turn the fire up, reduce the sauce and taste if it needs some more mustard, thyme or pepper and salt. Add up to one teaspoon of honey, depending on your personal taste.