Coriander and Mustard Seed Chicken

• 4 whole chicken legs (2 pounds)
• Salt and freshly ground black pepper
• 1 tablespoon olive oil
• 2 shallots, finely chopped
• 1 tablespoon mustard seeds
• 1 teaspoon coriander seeds
• 1/4 cup dry white wine
• 1/4 cup water
• 1 teaspoon red currant or apple jelly
• 1 tablespoon chopped fresh cilantro

1. Pat chicken dry and season with salt and pepper.
2. Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then brown chicken well, about 4 minutes on each side.
3. Transfer with tongs to a plate.
4. Add shallots to skillet and cook over moderate heat, stirring, until golden, about 2 minutes.
5. Stir in mustard and coriander seeds, wine, and water and bring to a boil.
6. Return chicken, skin sides up, to skillet and simmer, covered, until chicken is cooked through, 20 to 25 minutes.
7. Transfer chicken to a platter.
8. Add jelly and cilantro to sauce, stirring until jelly is melted.
9. Season sauce with salt and pepper and spoon over chicken.

chicken, salt, olive oil, shallots, mustard seeds, coriander seeds, white wine, water, red currant, fresh cilantro

Taken from www.foodnetwork.com/recipes/coriander-and-mustard-seed-chicken-recipe.html (may not work)