Ingredients

• 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

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Instructions

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. Transfer with tongs to a plate.
3. Add shallots to skillet and cook over moderate heat, stirring, until golden, about 2 minutes. Stir in mustard and coriander seeds, wine, and water and bring to a boil.
4. Return chicken, skin sides up, to skillet and simmer, covered, until chicken is cooked through, 20 to 25 minutes. Transfer chicken to a platter.
5. Add jelly and cilantro to sauce, stirring until jelly is melted. Season sauce with salt and pepper and spoon over chicken.