4 Servings 50 min Cook
4 Leg, bone removed Chicken Leg
2 Large (3-1/4" dia) Apples
3 Tbsp Dijon Mustard
1 Tbsp Honey
2/3 Grams Red Wine
1/2 Grams Butter
1 Tsp Salt
1 Tsp Pepper
Mix the condiments with the chicken legs and stew in butter for 20-25 minutes.
Wash and clean the apples.
Cut into 6-8 pieces each.
Arrange the apples in a large baking dish and pour the wine along with a little water.
Add the stewed chicken legs and coat with the mixed mustard/honey.
Roast into a pre-heated to 200 degrees oven until the apples get soft and the legs become tender and juicy.