Give your basic rooster dinner a makeover with a creamy mustard sauce.
Commercial – Proceed Studying Beneath
- 4 serving(s)
- Whole Time:
- 30 minutes
- 3 tbsp.
10-ounce bundle cremini mushrooms, quartered
giant shallot, finely chopped
Gala apples, lower into 1/2-inch-thick wedges
- 1 tbsp.
small rooster legs (about 2 lbs)
- 1/2 c.
dry white wine
- 1/2 c.
low-sodium rooster broth
sprigs thyme, plus extra for serving
- 1/4 c.
- 1 tbsp.
- Step 1Warmth oven to 375°F. Warmth 2 tablespoons oil in giant oven-safe skillet on medium-high. Add mushrooms and pinch of salt and cook dinner, tossing often, 5 minutes. Add shallot and cook dinner, stirring often, till mushrooms are golden brown, 2 to three minutes; switch to a plate. Add apples and butter to the skillet and cook dinner, tossing often till starting to show golden brown, 2 to three minutes; switch to a second plate and wipe skillet clear.
- Step 2Return skillet to medium. Rub rooster with remaining Tbsp oil, season with 1/2 teaspoon every salt and pepper, and cook dinner, bone facet up first, till browned on all sides, 10 to 12 minutes; drain extra fats. Flip rooster pores and skin facet up, add wine and cook dinner 1 minute, then add broth and thyme. Return apples to the skillet, switch skillet to oven, and bake till rooster is cooked by (165°F), 7 to eight minutes.
- Step 3Switch rooster and apples to plate, discard thyme, and return skillet to medium warmth. Whisk in cream and mustard, then fold in mushroom combination and cook dinner till heated by, about 2 minutes. Serve with rooster and apples and extra thyme if desired.
PER SERVING 505 CALORIES, 30.5 G FAT (10 G SATURATED), 38 G PROTEIN, 545 MG SODIUM, 18 G CARB, 3 G FIBER
COST PER SERVING $3.77