Braised Chicken Legs In Mustard Sauce

• 3 tablespoons extra-virgin olive oil
• 12 chicken legs
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1/2 teaspoon rosemary, fresh or dried
• 1/4 cup dark beer
• 1/2 cup chicken stock or brown stock
• 1/4 cup whole grain prepared mustard
• Salt and freshly ground balck pepper
• 2 tablespoons chopped fresh Italin parsley

1. Heat the oil in a heavy casserole large enough to hold the chicken tightly in a single layer. Add half the chicken legs, brown over high heat, remove chicken from the pan and repeat with the remaining chicken. Lower heat, add the onion and celery and saute until the vegetables are tender, about 8 minutes. Stir in the rosemary beer and stock.
2. Return all the browned chicken to the pot, cover and cook over low heat until it is cooked through, about 45 minutes. Turn the chicken once during cooking.
3. Remove the chicken from the casserole and increase the heat to high. Stir in the mustard, season to taste with salt and pepper and return the chicken to the pan, basting it with the sauce. Transfer the chicken to a serving platter or individual plates and spoon the sauce over each portion. Sprinkle with parsley and serve.

extravirgin olive oil, chicken, onion, celery, rosemary, dark beer, chicken, whole grain prepared mustard, salt, parsley

Taken from www.epicurious.com/recipes/member/views/braised-chicken-legs-in-mustard-sauce-1217192 (may not work)