Active time: 20 min Start to finish: 35 min

　　

Ingredients

Makes 4 servings

　　4 whole chicken legs (2 lb)

　　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

　　

Step 1

Pat chicken dry and season with salt and pepper.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

Return chicken, skin sides up, to skillet and simmer, covered, until chicken is cooked through, 20 to 25 minutes. Transfer chicken to a platter.

　　

Step 5

Add jelly and cilantro to sauce, stirring until jelly is melted. Season sauce with salt and pepper and spoon over chicken.