Instruction

• Pat the chicken dry and season the pieces with salt, pepper and paprika
• Heat a saucepan over medium high heat and add the oil
• Let the oil heat for a few seconds
• Add the chicken and cook to sear all the sides turning the pieces a couple of times until they are golden browned about 10 minutes
• Transfer the browned chicken to a plate and set a side
• Add the onions and garlic to the skillet and cook for about 2 minutes or until soft
• Add the chicken broth, mustard, honey and cream
• Season with salt and black pepper
• Stir well and return the chicken pieces to the pan
• Cover the pan and cook over medium low for about 45 minutes or until the chicken is cooked
• The final temperature for chicken legs should be 170˚F
• Serve warm over white rice and garnish with chopped parsley