Braised Chicken Legs With Prunes, Brandy, And Dijon

1. 1

   Preheat oven to 400u00b0 F.

2. 2

   Season the chicken legs on both sides with salt and pepper. Heat butter and olive oil together in a large ovenproof skillet (I used cast-iron) over medium-high heat. Sear the chicken skin-side down until golden and crisp, about 8 minutes. Flip and sear on the meat side another 2 minutes. Transfer the chicken to a plate.

3. 3

   Drain most of the fat from the pan, leaving just a thin coating. Add the shallot, season with a pinch of salt, and saute until the slices begin to wilt. Add the prunes and the brandy. Allow the brandy to boil off, about 1 minute.

4. 4

   Add the chicken legs back to the pan, skin-side up, along with any juices that may have accumulated on the plate. Add chicken stock to cover most of the meat, leaving the skin exposed, and tuck in the thyme sprigs and bay leaves. Bring the stock up to a simmer, then transfer the pan to the oven to finish. Braise in the oven until the chicken is very tender and cooked through, about 40 minutes.

5. 5

   When the chicken has finished cooking, transfer the chicken legs and prunes to a warm platter and loosely tent with foil. Remove the thyme sprigs and bay leaves from the pan juices and discard. Using a blender or mini food processor, puree the livers with the Dijon mustard. Add the liver and mustard mixture to the pan juices. Whisk over medium heat until smooth and thick enough to coat the back of a spoon, 8 to 10 minutes. Taste and adjust seasoning as needed. Spoon the sauce over the chicken and prunes and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.