Chicken legs fried in onion with creamy mustard sauce

Ingredients

• 4 pcs Whole chicken legs
• 6 pcs Big red onions
• 120 ml Sweet mustard with mustard seeds
• 3 tbsp Olive oil
• 150 ml White wine, dry
• 1 tbsp Salt
• 1 tbsp Black pepper, ground
• 1 tbsp Parsley, fresh, chopped

Method

1. Prepare the whole chicken legs for salting and seasoning with freshly ground black pepper.
2. You can leave the skin on.
3. After seasoning, take the legs aside for later.
4. Peel the onions and cut them into slices angularly, to get circles.
5. Warm the olive oil in a big saucepan, that has a medium-high wall (this will be the pot containing the whole dish inside the oven, so it has to be big enough for the chicken legs and the sauce).
6. Drop the onion slices to the pan and stew them until they start to caramelise.
7. Be careful, don't leave it alone.
8. Stir it continuously on medium heat.
9. When the onion is ready, take it out to a dish.
10. Put the chicken legs into the saucepan, first with the skin-side down.
11. Sauté them until the skin starts to be crispy, then turn them into the other side and sauté for 8-10 minutes more.
12. Turn off the heat and take the legs out onto another dish, throw the onion back to the pan laying it equally, then put back the legs onto the onion with the skin-side up.
13. Mix the mustard with the wine by using a beater.
14. Pour the whole mixture into the saucepan on the legs.
15. Cover the pan with an aluminium foil and put it in the preheated oven (150°C) then cook it until the legs are cooked.
16. About 2 hours.
17. Then take the foil out and roast the legs for 10 more minutes until the skin is crispy and medium brown.
18. A few pinch of chopped parsley is ideal for decorating.