Time
Spice
Serves
50 Min
Mild
Two
Calories
Carbs
Fiber
Fat
Protein
440
28g
6g
20g
39g
Ingredients
2 chicken legs
1 tbsp butter
1 lb trimmed haricot vert
1 sprig rosemary
4 shallots
3 tbsp grainy dijon mustard 
1 tbsp honey Equipment
2 oven safe stockpots 
1 colander Preparation
Fill a stockpot with water and place on high heat to boil. This will be used to blanch the haricot vert.
Slice the shallots finely.
Preheat the oven to 350˚.
Place the butter in a stockpot and set on medium high heat. Once the butter is hot, add the shallots. The shallots will cook quickly, and will start to burn on the sides. (This is the desired effect!) Keep sautéing the shallots until they are brown, translucent, and soft.
Push the shallots to the side and reduce the heat to medium. Place the chicken legs skin down in the bottom of the stockpot. Cook the
Add 1 cup of water, 1/4 tsp salt, honey, mustard, and rosemary. Transfer the pot to the oven and cook until the sauce has reduced by 75%, approx 30 minutes.
While the chicken cooks, blanch the haricot vert. Add the green beans to the boiling water and blanch for 4 minutes. Then transfer the contents of the pan to a colander and run cold water over the beans to stop the cooking process.
After the sauce has redued, raise the heat to broil. This will only take a few minutes and will result in a crisp chicken skin.
Sauce the plate, place the harcot vert, and lay the crisp chicken leg on top.
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