¼ cup all-purpose flour½ teaspoon salt ½ teaspoon black pepper 4 whole chicken legs (2 lb total) 3 Tbsp. vegetable oil ¾ cup chopped leeks or shallots ½ cup dry white wine 1 cup chicken broth 2 tsp. whole-grain or coarse-grain mustard ¼ cup chopped fresh dill

Whisk together flour, ¼ tsp. salt, & ¼ tsp. pepper in pie plate or shallow bowl. Pat chicken dry, then dredge legs, 1 at a time, in flour, shaking off excess. Transfer to wax paper, arranging chicken in 1 layer. Heat oil in a 12” heavy skillet over mod. high heat until hot but not smoking. Brown chicken, skin sides down first, turning over once, 6-8 mins total. Transfer chicken to a plate, then pour off all but 1 Tbsp. fat from skillet. Add leeks/shallots to skillet & sauté, stirring occasionally, until golden brown, 2-3 mins. Add wine & deglaze skillet by boiling, stirring & scraping up brown bits. Add broth, mustard, & remaining ¼ tsp. salt & pepper. Bring to simmer, then return chicken to skillet, skin sides up, along with any juices from plate. Cook over mod. heat, covered, until chicken is cooked through, about 25 mins. Transfer chicken to a platter & boil sauce until reduced to about 1 cup & slightly thickened, 3-5 mins. Remove from heat & stir in dill, then pour sauce over chicken.

Adapted from Gourmet, May 2004, found on www.epicurious.com