Chicken in Dill Mustard Sauce

Mmm...fresh dill. Problem is, I think of dill with summer dishes like cucumbers. No cucumbers here in December. I was excited to find this recipe--it was easy and adaptable for kids (I just left off the dill sauce). I used 1 lb of chicken breasts instead of the chicken legs and kept the rest of the proportions the same.

Curtis and I thought it was really good. I'll make this again next time I have dill in December. I served it over rice and with a side salad.

Chicken in Dill Mustard Sauce
adapted from Gourmet

1/4 c flour
1/2 t salt
1/2 t black pepper
4 whole chicken legs (2 lbs) or 1 lb chicken breasts
3 T oil
3/4 c onions, chopped
1/2 c white wine
1 c chicken broth or water
2 t dijon mustard
1/4 c fresh dill, chopped

Stir together flour, salt, and pepper in a shallow bowl. Pat chicken dry, then dredge, 1 at a time in flour, shaking off excess. Heat oil in 12" heavy skillet over moderate high heat until hot. Brown chicken, skin sides down first, turning over once, 6 - 8 minutes total. Transfer chicken to a plate, then pour off all but 1 T fat from skillet. Add onions to skillet and saute, stirring occasionally, until golden brown, 2 - 3 minutes. Add wine and deglaze skillet by boiling, stirring, and scraping up brown bits. Add broth, mustard, and remaining salt and pepper. Bring to a simmer, then return chicken to skillet, skin sides up, along with any juices from the plate, and cook over moderate heat, covered, until chicken is cooked through, about 25 minutes (10 - 15 minutes for chicken breasts). Transfer chicken to a platter and boil sauce until reduced to about 1 c and slightly thickened, about 3 - 5 minutes. Remove from heat and stir in dill, then pour sauce over chicken (or serve beside chicken if it is questionable if everyone will like the sauce).