Chicken thighs in mustard and wine sauce

Ingredients for 6 servings:

• 6 chicken legs
• 5 tbsp oil
• 10 leaves basil, fresh, chopped
• 1 tsp oregano, shredded
• 4 cloves garlic, finely chopped
• 10 shallots, finely chopped
• 10 peppercorns
• 50 g mustard
• 50 g mustard seeds
• 400 ml white wine
• 2 tomatoes, grilled
• 1 tsp paprika powder, hot
• salt and pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Score the thigh skin several times with a knife, season with salt and pepper, and fry in hot oil. When the meat turns white, add the peeled and finely chopped garlic cloves and shallots and fry. Mix the mustard and mustard seeds into a paste and brush the skin-side down with it. Cover and let the thighs rest for about 5 minutes. Then turn the thighs over, add the basil, oregano, peppercorns, and wine, and fry, covered, for another 10 minutes. Remove the lid and continue cooking until the sauce thickens. Finally, add the grilled and pureed tomatoes and paprika. Serve warm.