Chicken Legs with Apples and Onions Print Email

Cosce di Pollo con Mele e Cipolle

4 chicken legs (thigh and drumstick), about 2 pounds
1 medium-sized onion
1 tart apple
1/3 cup, plus 1 TBS dry white wine
3 TBS unsalted butter
The juice of half a lemon
1/2 bouillon cube
1/2 tsp Coleman’s Dry Mustard

Finely slice the onion and peel, core, and dice the apple. Strip the skin and fat from the chicken. Melt the butter in a large skillet and brown chicken on both sides, salting them when you turn them.

Add the onion and apple and continue cooking for ten minutes more, then dust everything with the mustard and cook five minutes more. Crumble the bouillon cube over the chicken, sprinkle it with the wine, cover it, and simmer it over a low flame for about an hour.

Transfer the chicken pieces to a platter, blend the drippings, combine them with the lemon juice, and pour the sauce over the chicken. Serves 4 -Le Carni