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1
Divide chicken legs at the joint and remove the fat hanging on the inside of the thigh.
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2
I also remove the upper part of the chicken thigh, the one where the back of the chicken begins.
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3
I use those parts to cook chicken broth.
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4
But you can leave that on, if you dont want the extra work or you can use chicken thighs where that part has already been removed.
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5
Mix the whole grain mustard and 2 tablespoons of the olive oil.
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6
Place the chicken in a large shallow dish and rub all over with this mixture.
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7
Cover with plastic foil and leave to marinate in the fridge for about 1 hour.
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8
Preheat oven to 200 degrees C (390 degrees F).
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9
Heat the remaining olive oil in a large oven-proof skillet, large enough to hold all the chicken parts in one layer.
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10
Place the chicken in the pan, skin-side down and fry on all sides until golden brown.
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11
This should take about 23 minutes per side.
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12
In the meantime stir together the Dijon mustard, the whole grain mustard, the honey and the chicken stock.
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13
Add to the browned chicken, sprinkle everything with the rosemary, place the skillet in the oven and cook for about 25 minutes or until the chicken is cooked through.
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14
To make sure that the chicken is cooked through pierce the thighs with a toothpick, the juices should run completely clear.
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15
Serve with baguette and green salad.
