1 - Pat the chicken dry and season the pieces with salt, pepper and paprika.

2 - Heat a saucepan over medium high heat and add the oil.

3 - Let the oil heat for a few seconds.

4 - 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.

5 - Transfer the browned chicken to a plate and set a side.

6 - Add the onions and garlic to the skillet and cook for about 2 minutes or until soft.

7 - Add the chicken broth, mustard, honey and cream.

8 - Season with salt and black pepper.

9 - Stir well and return the chicken pieces to the pan.

10 - Cover the pan and cook over medium low for about 45 minutes or until the chicken is cooked.

11 - The final temperature for chicken legs should be 170˚F.

12 - Serve warm over white rice and garnish with chopped parsley.