Braised chicken legs with prunes, brandy, and dijon
Chicken second courses
The sweetness of the prunes and brandy here is countered by the addition of chicken livers and Dijon mustard. If you’re squeamish about liver, feel free to leave them out. The dish won’t have quite the same richness, but I’m sure it will still be good. Served with roasted potatoes and Brussels sprouts, this made a great dinner for a cozy night in. <br />Originally posted at <a href="http://www.strawberryplum.com/braised-chicken-legs-with-prunes-brandy-dijon/">strawberryplum.com</a>.
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