Prepare to fall in love with this delicious and easy-to-make mustard chicken. A classic French dish with a rich, flavorful sauce and tender texture, it will please even the most discerning palates.
The perfectly braised falls-off-the-bones chicken, this recipe is so satisfying that it’s sure to have everyone returning for seconds, making it a perfect choice for family weeknight dinners or gatherings with friends.
I love everything about mustard. It is one item that I will never run out of. Since I have a new refrigerator with a small shelf attached to the door, you will find five types of mustard beautifully aligned. I can blindly tell you where each is located. They vary from mild to super spicy, with the latter having two jars.
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I also always have a backup of mustard at the house, as I use it often in many recipes.
And yes, the French have had a love relationship with this condiment since the 14th century. Throughout French history, popes and kings used to have their own mustard makers, and the condiment was enjoyed by royals and commoners.
One of the most popular is Maille Dijon mustard, which you can easily find in groceries worldwide. I love to visit grocery stores when I travel. It is crazy, I know, but you learn so much about a culture when you visit the food markets.
But, I am getting sidetracked. Yes, Mustard!! It is the best invention ever, as it can be used with sauces, marinade dressing, and, my favorite, vinaigrettes. The list is endless. If you want to learn more about mustards, I have more info in the FAQ section of this post.
Let’s dive in this fantastic creamy chicken mustard, shall we?
In this Article
- Subscribe to Cooking Canva!
- Why you will love this recipe
- Skin on Chicken
- Ingredients needed to make this recipe
- Step by step on how to make this delicious mustard chicken
- Pro Tips
- What dishes can you enjoy with this mustard chicken?
- Variations and Substitutions
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this mustard chicken recipe, you may want to try my other recipes.
- VIDEO: COOK ALONG WITH ME
- Mustard Chicken Recipe
Why you will love this recipe
Irresistible – I have no words that can even start to describe the deliciousness of this recipe.
It is great anytime – but it is the perfect recipe for a gathering, as the oven does all the heavy lifting, leaving you time to spend with your guests.
Economical dish — With a few ingredients, you can create a gourmet creamy mustard chicken at a fraction of the cost.
Skin on Chicken
By writing those words, I know I am getting some resistance and a hard no from some of you. Do hear me out!
The chicken skin creates a barrier between the heat and the tender meat. When you sear without skin on your chicken, you will burn the meat, rendering it tough and, if too cooked, unbeatable.
Please use it and remove any excess fat that you can see. If you do not care for it once cooked, by all means, get rid of it.
Ingredients needed to make this recipe
The ingredient list includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Olive oil – to sear your chicken pieces.
Chicken drumsticks and thighs, skin on—I cannot enforce skin on enough. The skin protects the delicate chicken meat and allows it to cook and not burn. You can toss it after it is all cooked, but please do not remove it before cooking. Do remove all the excess fat around your thighs.
Shallots – French favorite as it is mild and very flavorful with every dish you will prepare. Milder in flavor than onions.
Garlic – it gives that wonderful flavor to any dish
Chicken broth – sodium-free so it will not add extra saltiness to your dish.
Dry White wine — Mustard and chicken go well with wine, so it is appropriate to add them to this sauce. The richness of the flavor infuses the chicken in a decadent manner. Fear not, as the alcohol is all evaporated by the time dinner is ready, and you can serve this dish to children as well as adults.
Whole grain mustard – the mustard seeds add a pungency to this sauce and it creates an amazing sauce. I hope you will use it. If none on hand, you can use regular Dijon mustard, add a couple of tablespoons extra, and not the yellow American, as you will be completely displeased with the result if you go that route.
Creme fraiche – base of the sauce as it thickens it creates a velvety sauce.
Fresh tarragon – a soft herb commonly used in French cuisine, has a delicate but distinct flavor that goes beautifully with anything creamy. It is a game-changer for your sauce. Try it once. You will understand precisely what I mean.
Salt and black pepper – seasoning for your mustard chicken recipe
Step by step on how to make this delicious mustard chicken
With all my recipes, please assemble all the ingredients before starting cooking.
- Start by preheating your oven to 375F.
- Remove excess fat from your chicken pieces and season generously with salt and pepper.
- Heat the olive oil in your skillet over medium-high heat and add the chicken skin side down. Do not overcrowd the pan. Cook in batches if you have to. The chicken needs room to breathe and cook.
- Once both sides are nicely golden, remove them from the pan and set aside.
- Add the shallots to the pan and cook until soft. Then, add the garlic and cook for another minute.
- Pour the chicken broth and gently scrape any brown bits that may have attached to the bottom of the pan, add the mustard and wine and bring to a boil.
- Return the chicken with all the accumulated juices to the skillet. Cover it with a tight-fitting lid and place it in the hot oven. Bake for 45 minutes or until cooked through, as not all ovens are the same.
- Once done, transfer the chicken to a serving platter and cover to keep warm.
- Return the pan to the stove and add half of the chopped tarragon and the creme fraiche. Stir gently and simmer until the mixture thickened.
- Spoon the sauce over the chicken, sprinkle more tarragon, and serve.
Pro Tips
- Use a delicious white wine. The rule of thumb is: you drink it, you cook with it. Do not ruin a great dish with a less expensive and less good wine.
- Be extremely careful when placing alcohol in a skillet. I always remove the skillet from the heat source and turn it off.
- Placing the alcohol in the middle of the pan is also a safe way of doing it.
- Of course, keep your eyes on the skillet pouring away from you, and keep all loose clothing away from the heat source.
- When cooking skin on chicken, please do not turn it over until all the resistance is gone once you slightly push it with your utensils. You want to see a beautiful golden color to the skin and the skin still attached to the chicken.
What dishes can you enjoy with this mustard chicken?
Refreshing salads are perfect pairings such as Butter Lettuce Salad with Shallots Vinaigrette or Carrot Salad.
Potatoes are a must, and my Smashed Potatoes are amazing alongside. Also, the Roasted Rosemary Potatoes can be cooked in the oven alongside.
And no dinner would be complete without Cherry Clafoutis or Strawberries and Wine.
Variations and Substitutions
- Sour or heavy cream can be the best substitute for the creme fraiche.
- Substitute the whole-grain mustard with regular Dijon mustard. Do not, under any circumstances, use yellow American mustard, I beg of you.
- If you use heavy cream instead of creme fraiche, you may want to add a teaspoon of flour to thicken the sauce.
- If you want to try this recipe with chicken breast and skin on, make sure you adjust the cooking time. It’s delicious, but the sauce does not infuse the chicken with the same flavor.
- You can add thyme as well to this recipe. The two herbs balance well together.
Storing and Reheating
Store – Once your leftovers are at room temperature, store them in a glass airtight container in your fridge for up to three days.
Reheat – Bring it back to room temperature, place it in an ovenproof container, and warm it for about 15 to 20 minutes, covered, in the oven at 350F.
Frequently Asked Questions
What is the difference between French and American mustard?
Ingredients. American mustard is made with powdered yellow mustard seeds, a blend of spices, and vinegar or water. It is much milder than its French counterpart, which is stronger in flavor and only uses vinegar or white wine combined with mustard seeds, garlic, turmeric, and coriander.
What flavor mustard add?
Ground mustard has an intense aroma and a sharp, spicy, hot, and slightly bitter taste similar to horseradish. It awakens your senses.
Does mustard add flavor?
Ground mustard is commonly used in recipes for dressing, marinades, and sauce for added depth and flavor.
Why should I put mustard on my chicken?
Used as seasoning, mustards in a marinade tenderize the chicken and add great flavor. Adding creme fraiche enriches the sauce, making it extra creamy and irresistible.
Why do people put mustard on meat before frying?
Mustard acts as a tenderizing agent and helps keep the meat tender and juicy while cooking. When barbecuing, mustard can help produce the crust desired in traditional barbecues.
If you enjoy this mustard chicken recipe, you may want to try my other recipes.
VIDEO: COOK ALONG WITH ME
Mustard Chicken Recipe
Ingredients
- 2 tablespoons olive oil
- 4 chicken drumsticks, skin on
- 4 chicken thighs, skin on
- ½ cup shallots, finely sliced
- 3 garlic cloves, minced
- ½ cup chicken broth, low sodium
- 1 cup white wine
- ¼ cup whole-grain mustard
- 3 tablesppons creme fraiche , or sour cream
- 2 tablespoons tarragon, chopped
- salt and pepper
Instructions
- Preheat the oven to 375F.
- In a large skillet, heat the olive oil over medium heat.
- Season the chicken with salt and pepper and add them to the skillet. Brown them evenly on all sided, about 15 minutes. Transfer to a plate and set aside.
- Add the shallots to the pan and cook, stirring occasionally, until soft. Add the garlic and cook for another minute.
- Add the chicken broth, mustard, and wine and bring to a boil. Return the chicken with all the juices to the pan, cover with a well-fitted lid, and transfer to the hot oven.
- Bake until the chicken is cooked through, about 45 minutes.
- Transfer the chicken to a serving platter and cover to keep warm. Return the pan to the stove top, add half of the chopped tarragon and the crème fraiche, and simmer until the mixture thickens.
- Spoon sauce over chicken and garnish with the remaining tarragon.
Notes
Pro Tips
- Use a delicious white wine. The rule of thumb is: you drink it, you cook with it. Do not ruin a great dish with a less expensive and less good wine.
- Be extremely careful when placing alcohol in a skillet. I always remove the skillet from the heat source and turn it off.
- Placing the alcohol in the middle of the pan is also a safe way of doing it.
- Of course, keep your eyes on the skillet pouring away from you, and keep all loose clothing away from the heat source.
- When cooking skin on chicken, please do not turn it over until all the resistance is gone once you slightly push it with your utensils. You want to see a beautiful golden color to the skin and the skin still attached to the chicken.
Nutrition
Cooking Canva provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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Sandra
I made this last night and it was a big hit! My husband said “restaurant worthy”!
Thank you for sharing
Teana Allen
The pleasure is all mine and thank you for your kind feedback. I am thrilled you and your husband liked it.
Thank you for making my recipe!