How to make
Cut the chicken legs in 2 - the actual legs and the thighs.
Chop the onions finely, add the olive oil to a pan and heat it on the stove.
Put the chicken legs in the oil and braise briefly until golden, while also turning them over to the other side. Add the onions and stir, cook 1 min. until softened.
Take the meat out into a plate, lower the stove to moderate and pour the wine in the pan. Let the alcohol evaporate for a few seconds, then add the sugar, stir to dissolve it, add 2 tbsp mustard.
Stir again and pour in the broth, return the meat to the pan, season with salt and black pepper and cover.
Saute 20-25 min., while periodically opening the lid and stirring. If the liquid has nearly evaporated, pour in a little more broth.
At the end, the sauce needs to have been reduced by half, add the butter and season with the thyme.
Serve the chicken with the sauce poured over it. Optionally sprinkle parsley.
