Mustard Chicken Recipe
User Reviews
5
Mustard Chicken Recipe
Description
The Mustard Chicken recipe uses skin-on drumsticks and thighs browned to a golden crust before being simmered with shallots, garlic, and a mixture of chicken broth, white wine, and whole-grain mustard. Baking the chicken covered in the oven allows it to cook evenly and stay moist while infusing with the tangy and herbaceous sauce. After baking, the sauce is thickened on the stovetop with crème fraîche and fresh tarragon, adding creaminess and an aromatic finish. The sauce's balance between sharp mustard and smooth dairy complements the rich roasted chicken skin, creating a flavorful main dish.
The combination of wine and mustard provides depth without overwhelming the natural chicken taste. The use of crème fraîche softens the mustard's sharpness and melds with the fresh tarragon’s slight anise flavor. This dish can be served with bread or a side that soaks up the sauce, making it satisfying and hearty.
Careful browning and using wine you enjoy drinking help build the dish's foundation. Exercising caution when adding alcohol to a hot pan enhances safety. Cooking the chicken skin-side down until it resists turning ensures a crisp, well-rendered skin and flavorful crust. This ensures a well-developed texture and appearance.
Ingredients
- 2 tablespoons olive oil
- 4 chicken drumstick skin on
- 4 chicken thighs skin on
- ½ cup shallot finely sliced
- 3 garlic minced, cloves
- ½ cup chicken broth low sodium
- 1 cup white wine
- ¼ cup whole-grain mustard
- 3 tablesppons crème fraîche or sour cream
- 2 tablespoons tarragon chopped
- salt
- black 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
- Use a good quality white wine you would drink to ensure a pleasant flavor in the sauce.
- When adding alcohol to the pan, remove from heat and pour carefully to avoid flare-ups.
- Brown the chicken skin without moving it until it releases naturally to achieve a golden, crisp crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 505 kcal
% Daily Value*
| Calories | 505kcal | 25% |
| Carbohydrates | 5g | 2% |
| Protein | 34g | 68% |
| Fat | 34g | 52% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 181mg | 60% |
| Sodium | 452mg | 19% |
| Potassium | 587mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 282IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 77mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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