Directions

1. Pat your chicken legs dry, then add salt pepper and paprika, together with Dijon mustard to a bowl with the chicken and rub all over, ensuring you get under the skin as well. Add some avocado oil to a heavy pan, heat and brown chicken skin side down, about 3-4 minutes on medium high heat. Turn and brown on other side for another 2-3 minutes then set aside on a plate. Add chopped shallots to the pan and saute, scraping up any chicken bits, after a few minutes once softened, add white wine, cook down a bit then add chicken stock. Add the chicken and any juices from the plate back into the pan. Add in the thyme and bay leaf. Cover and simmer for 20 minutes. Remove legs again and set aside. Add in crème fresh and grainy mustard and stir to combine. Then add chicken back to the pan and spoon sauce over top. Serve with rice or potatoes and a side of greens.