Chicken with Mustard

  • There are few things more simple, classic, and delicious than luscious chicken dripping with mustard, white wine, and cream. In this recipe, we rubbed the chicken down with a mixture of mustard, garlic, shallots, and herbs. Then let it marinate for a few hours in the fridge to infuse the chicken with a boatload of flavor. The chicken was then seared in a pan to create an irresistibly crispy skin and finished it off with a tangy, creamy, dreamy mustard sauce. Serve this dish with a big, bountiful salad and call it dinner. If you’re hankering to crank the wow factor up a notch, a celery root puree would be the perfect addition!
  • Prep time: 20 minutes, plus 4 hours or overnight in the fridge (optional)
  • Cook time: 45 minutes
  • Serves 6


  • 6 whole chicken legs, cut into thighs and drumsticks
  • ⅔ cup dijon mustard, plus 1 tablespoon
  • 6 garlic cloves, thinly sliced
  • 1 shallot, thinly sliced
  • ⅓ cup chopped parsley, plus more for garnish
  • 2 sprigs of thyme, leaves removed
  • 1 ½ cups white wine
  • ¼ cup heavy cream
  • 2 tablespoons butter
  • squeeze of lemon juice
  • kosher salt and freshly ground pepper, to taste


  • Mix ⅔ cup mustard, garlic, shallots, parsley, thyme, salt, and pepper in a bowl. Toss the chicken pieces in the mustard mixture, lifting the skin and rubbing some of the mixture underneath. You can cook the chicken immediately, but it’s best marinated for 4 hours, or overnight.
  • Heat a large skillet with a lid or a Dutch oven over medium-high heat and swirl in a bit of olive oil. Add half the chicken (3 legs and 3 thighs) in a single layer and cook over medium-high heat, turning the chicken every couple of minutes until golden brown on all sides.
  • Transfer the chicken to a bowl, pour half of the wine into the hot pan and bring to a boil. Using a wooden spoon, scrape the darkened bits from the bottom of the pan and reduce the liquid by ½. Pour this mixture into the bowl with the chicken. Repeat with the remaining chicken thighs and drumsticks.
  • When the second batch of chicken is done, return all of the chicken and wine back to the pan. If you don’t have at least ½ cup of liquid in the pan, add a little more wine (or water). Cover the pan and cook over low to medium heat, turning and basting the chicken in the sauce while it’s cooking, 15-20 minutes. To check for doneness, pierce the meat near the bone with a paring knife. When ready, the juices from the chicken will run clear and the meat will no longer be pink. A meat thermometer should register at 165℉.
  • To serve, place the chicken on a serving platter and whisk the parsley, 1 tablespoon mustard, and heavy cream into the hot pan. Simmer for 1 minute and finish the sauce with 2 tablespoons of butter. Taste and adjust seasoning with more salt, pepper, and/or lemon juice as needed. If the sauce is too thick, thin it out with a few drops of water. Place the chicken back in the pan or serve it on a platter with the sauce on the side. Garnish with chopped parsley.