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Giangi's Kitchen
Mustard Chicken – Creamy & Delicious
9 days ago
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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.
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?
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
This is a short introduction. The ingredient list is also brief. It 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
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.
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.
Ingredients and instructions on how to make this creamy Mustard Chicken
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.
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.
And no dinner would be complete without Cherry Clafoutis or Strawberries and Wine.
If you enjoy this mustard chicken recipe, you may want to try my other recipes.
~I invite you to visit Giangiskitchen.comfor the complete printable recipe, tips for my Mustard Chicken and hundreds of easy dinner recipes.
~ Subscribe to my Newsletterand get my free weekly menu, recipes, and grocery list.
~ New to cooking and need help getting started? Giangi's Kitchen Back To Basics - Cooking 101 eBook is what you need to achieve all your cooking dreams.
~ Come and cook along with me on Giangi's Kitchen YouTube channel.
I am a passionate cook, recipe developer, author, and food photographer with 14 years of food blogging experience. Inspired by my French and Italian heritage, I work with other chefs, both foreign and domestic, and have had countless discussions with chefs at famous restaurants globally. I enjoy sharing these creative culinary delights in simple, straightforward, easy-to-understand recipes.
I only recommend the products that I love and use. This site contains affiliate links to products. We may receive a commission for purchases made through these links.
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