Ingredients

• 6 whole chicken legs (about 3 pounds)
• 1 tablespoon mustard powder
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1 8-ounce package pearl onions
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1/3 cup dry white wine
• 1/2 cup apple cider
• 1/2 cup low-sodium chicken broth
• 2 Granny Smith apples, cut into chunks
• 1 tablespoon tarragon vinegar or white wine vinegar
• 3 tablespoons chopped fresh herbs (chives, tarragon and/or chervil)
• 6 whole chicken legs (about 3 pounds)
• 1 tablespoon mustard powder
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1 8-ounce package pearl onions
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1/3 cup dry white wine
• 1/2 cup apple cider
• 1/2 cup low-sodium chicken broth
• 2 Granny Smith apples, cut into chunks
• 1 tablespoon tarragon vinegar or white wine vinegar
• 3 tablespoons chopped fresh herbs (chives, tarragon and/or chervil)

Instructions

1. Toss the chicken with the mustard powder, 1 tablespoon olive oil, 2 teaspoons salt and a few grinds of pepper in a large bowl. Cover and refrigerate, 30 minutes.
2. Preheat the oven to 500 degrees F. Place the pearl onions in a small bowl and cover with boiling water. Let sit 5 minutes, stirring occasionally, then drain. Trim the root ends of the onions and slip off the peels; set aside.
3. Heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add half of the chicken skin-side down and cook until dark golden, 4 to 5 minutes. Flip and let brown slightly on the other side, about 3 minutes. Remove to a plate and repeat with the remaining chicken.
4. Wipe out the skillet, then melt the butter over medium-high heat. Add the pearl onions and cook, stirring, until coated. Sprinkle in the flour; stir to coat. Whisk in the white wine and cook 1 minute, then whisk in the cider and broth; bring to a boil. Remove from the heat; arrange the chicken skin-side up on top of the onions and tuck the apples around the chicken. Transfer the pan to the oven; bake until the chicken is crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 25 to 30 minutes.
5. Transfer the chicken to a platter; stir the vinegar and herbs into the skillet. Spoon the onions, apples and sauce around the chicken.
6. Photograph by Con Poulos
7. Toss the chicken with the mustard powder, 1 tablespoon olive oil, 2 teaspoons salt and a few grinds of pepper in a large bowl. Cover and refrigerate, 30 minutes.
8. Preheat the oven to 500 degrees F. Place the pearl onions in a small bowl and cover with boiling water. Let sit 5 minutes, stirring occasionally, then drain. Trim the root ends of the onions and slip off the peels; set aside.
9. Heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add half of the chicken skin-side down and cook until dark golden, 4 to 5 minutes. Flip and let brown slightly on the other side, about 3 minutes. Remove to a plate and repeat with the remaining chicken.
10. Wipe out the skillet, then melt the butter over medium-high heat. Add the pearl onions and cook, stirring, until coated. Sprinkle in the flour; stir to coat. Whisk in the white wine and cook 1 minute, then whisk in the cider and broth; bring to a boil. Remove from the heat; arrange the chicken skin-side up on top of the onions and tuck the apples around the chicken. Transfer the pan to the oven; bake until the chicken is crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 25 to 30 minutes.
11. Transfer the chicken to a platter; stir the vinegar and herbs into the skillet. Spoon the onions, apples and sauce around the chicken.
12. Photograph by Con Poulos