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1
Whisk together flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl.
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2
Pat chicken dry, then dredge legs, one at a time, in flour, shaking off excess. Transfer to a sheet of wax paper, arranging chicken in 1 layer.
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3
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, skin sides down first, turning over once, 6 to 8 minutes total.
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4
Transfer chicken to a plate, then pour off all but 1 tablespoon fat from skillet.
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5
Add shallots to skillet and saute, stirring occasionally, until golden brown, 2 to 3 minutes.
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6
Add wine and deglaze skillet by boiling, stirring and scraping up brown bits.
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7
Add broth, mustard, and remaining 1/4 teaspoon salt and pepper.
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8
Bring to a simmer, then return chicken to skillet, skin sides up, along with any juices from plate, and cook over moderate heat, covered, until chicken is cooked through, about 25 minutes.
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9
Transfer chicken to a platter and boil sauce until reduced to about 1 cup and slightly thickened, 3 to 5 minutes.
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10
Remove from heat and stir in dill, then pour sauce over chicken.
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11
Serve with seasonal vegetables and a glass of San Sebastian Reserva or your favorite dry white wine.
