Chicken in Wine and Mustard Sauce

Golden, crispy chicken simmered in a creamy Dijon mustard sauce makes for a wonderfully flavorful meal. Chicken thighs and legs are first browned, then slowly braised with white wine, mustard, and a touch of cream.

This Mustard Chicken was inspired by a French restaurant visited in Prague. The combination was memorable enough to inspire a homemade version, bringing those flavors into the kitchen.

The chicken is seared until the skin becomes beautifully golden and crisp before being slowly braised in the oven. Near the end, a little cream is stirred into the Dijon sauce to soften the mustard and create a creamy texture.

The result is tender chicken with a flavorful sauce that practically begs for a piece of crusty bread. The sauce is rich and satisfying without any cheese, with good quality mustard providing the main source of flavor.

Mustard is a powerful ingredient, and this recipe lets it take center stage. At first, using so much mustard in the sauce might seem questionable, especially if you’re accustomed to sauces where mustard is only one supporting flavor.

The type of mustard matters, too. If you dislike the flavor of a particular mustard, you probably won’t enjoy it in the finished sauce. Choose one you genuinely like and use the best quality you can afford.

Milder varieties are a good starting point, while stronger mustards can be used for a bolder flavor. French Dijon was used here, although a good quality wholegrain mustard works as well.

American yellow mustard is best left out of this recipe. Its flavor can overpower the delicate balance of the wine and mustard sauce.

EASY Chicken in Wine and Mustard Sauce

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Making a gourmet meal for the family is easier than you think with this Chicken in Wine and Mustard Sauce. Chicken thighs and legs browned, then braised in white wine and Dijon mustard sauce with a bit of cream. It’s an awesome Date Night meal for any day of the week.

Prep Time 10 minutes

Cook Time 55 minutes

Total Time 1 hour 5 minutes

Ingredients

• 1 tbsp olive oil
• 2 lbs chicken legs and thighs
• salt and pepper
• 2 shallots diced
• 2 garlic cloves
• 3-4 thyme sprigs
• 3 tbsp dijon mustard
• ½ cup/125ml white wine
• 1 cup/250ml chicken stock
• ½ cup/125ml light cream/single cream 18% fat content

Instructions

Step-By-Step Instructions

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Notes

• The sauce is not going to be very thick as classic French sauces never are. However, if you like your sauces thicker, add 1 tbsp of flour in step 3 right before you add wine, mustard and chicken stock.

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