Braised Chicken Legs with Prunes Brandy and Dijon

Ingredients

• 4 whole chicken legs, trimmed of excess skin and fat and patted dry
• 1/2 tablespoon butter
• 1/2 tablespoon olive oil
• 1 large shallot, thinly sliced
• 1/2 cup prunes
• 1/4 cup brandy
• A few sprigs fresh thyme
• 2 dried bay leaves
• 1 1/2 cups chicken stock (homemade or low-sodium)
• 2 chicken livers, deveined
• 2 tablespoons Dijon mustard

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