Hello friends, today we’re diving into a recipe that’s close to my heart – a classic Mustard Chicken Recipe. This isn’t just any chicken dish; it’s a throwback to the 70s, a time when I used to whip this up for lunch at my restaurant.
Let me tell you, it was a knockout every single time. We’re talking about chicken in a grainy mustard and tarragon sauce, so succulent and flavorsome, it melts in your mouth.
What makes Mustard chicken so special is the sauce – a creamy blend of grainy mustard and tarragon. And the chicken? We’re making it tender and juicy, just the way it should be.
This dish, I promise you, is a crowd-pleaser. It’s perfect for those cozy family dinners or even when you want to impress your guests without sweating it out in the kitchen. And the best part? It’s easy to make.
I love pairing it with something that complements its rich flavors. My go-to? Pearl couscous. They’re like little sponges soaking up all that saucy goodness. And don’t forget your greens – a little spinach or a side of veggies to round off the meal.
Pro-Tip: Thighs vs Breast
When you’re making mustard chicken, the type of chicken you use is key. I prefer thighs – they’re more flavorful and stay juicier. Today I am also using the drumsticks. And here’s a little secret: take the skin off.
Why? Because in the braising process, the skin gets soggy, and let’s be honest, nobody likes soggy skin. By removing it, you allow the chicken to fully absorb the flavors of the sauce, making it rich and delicious.
Bonus Pro-tip: It is all about the sauce
Your sauce is the heart of this Mustard Chicken Recipe. The mustard you choose can make or break this recipe. I recommend a good quality grainy mustard for that perfect balance of texture and tang.
And don’t be shy with the tarragon; it’s what gives this dish its distinctive character. And of course stir in some butter at the end for extra creaminess, because everything is better with butter!
Remember, cooking is an art. Don’t be afraid to adjust the flavors to your liking. After all, the best dishes are made with a bit of creativity and a whole lot of love.
This recipe revives a classic from the 70s, a time when dishes were rich in flavor and tradition. Chicken Braised in Mustard Sauce, once a sold-out favorite at a bustling restaurant, is a dish of succulent chicken bathed in a tangy, creamy mustard sauce, complemented by the robust flavors of bacon, mushrooms, and aromatic vegetables. Paired with pearl couscous and garnished with fresh herbs, this dish promises a delightful fusion of textures and flavors, making it a perfect meal for gatherings or a comforting weeknight dinner.
Season chicken thighs with salt, pepper. Dredge in flour mixed with smoked paprika, salt, and pepper.
In a frying pan large enough to brown all the chicken pieces. Add a couple spoons of olive oil and when hot, add the dredge chicken and sauté until light golden brown and reserve to add to the Dutch Oven.
In a Dutch Oven or a large pot, cook the bacon over medium to low heat until the bacon release some of the fat add the onion and sauté until translucent.
Stir in mushrooms add salt on top of the mushrooms to help release their water and cook until they start to lose their moisture. Add red bell pepper and garlic. Cook until fragrant.
Stir in ginger and tarragon, then deglaze the pan with white wine, allowing it to reduce by half (this could take 5 to 7 minutes).
Add the reserve chicken and chicken stock until the chicken is nearly covered. Bring to a boil, then reduce to a low simmer and cook for about 35 to 40 minutes or until chicken is almost cooked through.
If the sauce is too thin, a little flour can be whisked in to thicken. Add cream and mustard and spinach. Stir well and let simmer another 15 minutes until the chicken is cooked through and the sauce thickens.
Prepare the Pearl Couscous:
Cook pearl couscous according to package instructions until al dente, then drain.
In a fry pan, heat butter and olive oil over medium heat. Sauté shallots and red bell pepper until soft.
Add garlic and cook for an additional minute. Stir in the cooked couscous and parsley. Season with salt and pepper to taste.
Serve the couscous as a bed for the chicken and sauce.
Plate the couscous first, then top with the chicken thighs. Spoon the mustard sauce over the chicken. Garnish with a sprig of tarragon for a fresh, herby finish.
Equipment - You can find the items below at our online store!
Frequently Asked Questions about a Mustard Chicken Recipe
1. What is Mustard Chicken?
Mustard chicken is a popular dish that typically involves chicken cooked in a sauce made primarily from mustard. The recipe can vary, often including ingredients like cream, herbs, spices, and sometimes honey for a sweet touch. The dish is known for its rich, tangy flavor and can be made with various cuts of chicken.
2. How do I choose the right mustard for mustard chicken?
The choice of mustard significantly influences the flavor of the dish. Dijon mustard is a popular choice for its smooth texture and sharp taste. Whole grain mustard adds texture and a milder flavor, while honey mustard offers a sweet and tangy twist. Experiment with different types to find your preferred flavor profile.
3. What’s the best way to ensure the chicken is cooked perfectly?
The key is to cook the chicken until it reaches an internal temperature of 165°F. Use a meat thermometer for accuracy. For thighs, braise them slowly to keep them juicy. For breasts, avoid overcooking as they can become dry.
4. Can I make mustard chicken in a slow cooker?
Yes, mustard chicken adapts well to slow cooking. Combine all ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. This method is great for infusing flavors and ensuring tender chicken.
5. How can I add a unique twist to my mustard chicken recipe?
Consider adding ingredients like ginger for a spicy kick, honey for sweetness, or different herbs for a unique flavor profile. You can also experiment with adding vegetables like mushrooms or bell peppers.
6. What are some good side dishes for mustard chicken?
Mustard chicken pairs well with a variety of sides. Consider serving it with rice, pasta, or couscous. For a healthier option, steamed vegetables or a fresh salad complement the dish nicely.
7. Can mustard chicken be made gluten-free?
Yes, to make it gluten-free, use a gluten-free flour alternative for thickening the sauce, or rely on reductions and cream. Ensure that all other ingredients, like mustard and chicken stock, are gluten-free.
8. Is it possible to make a dairy-free version of mustard chicken?
For a dairy-free version, substitute the cream with a plant-based alternative like coconut cream. This will give the sauce a creamy texture without dairy.
9. How can I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little water or stock if the sauce has thickened too much.
10. Can I freeze mustard chicken?
Yes, mustard chicken freezes well. Cool it completely and store it in freezer-safe containers. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
11. What wine pairs well with mustard chicken?
A medium-bodied white wine like Chardonnay or a light red like Pinot Noir pairs well with the tangy and creamy flavors of mustard chicken.
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 2 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
King Salmon with a Mustard Sauce King Salmon with a Mustard Sauce 4 Salmon Fillets, 6 to 8 ounces each cut into scaloppini4/5 ounces Butter melted in the microwave…
I made this tonight for Father’s Day. I watched your video a few weeks ago and wanted to try it. It was amazing! Thanks so much for making the ‘art’ of cooking so easy a CHILD could do it!.
Learned so much – and will continue trying new recipes – thanks to you Chef!
Hi again Chef:
Saw this under your “what’s for dinner” section and I am going to serve this tonight. I already gave it 5 stars because everything you come up with is “DYNO”. btw…this refreshed my memory of the Sunshine roasted chicken with the grainy mustard & cloves that I going to make while it’s still cool here in Southeast Florida.
My question is: what do you suggest for a salad to go with?
I’ll have the minced shallots and garlic & I always have Tarragon vinegar so I’m thinking baby greens with a simple vinaigrette. Give me a yea or nay and maybe another suggestion. Love you and thanks be being who you are.
First I was hesitant making this, but boy, this is really great! It’s a bit of work, but so worth it! Luckily had a lot of left overs ( not the chicken, but the sauce ), and eating the next day, it was probably even better. Lots of flavor!
5-inch high-carbon German Stainless Steel blade will effortlessly slice through your steak, bread, vegetables, and fruits. The handle is ergonomically designed Pakka Wood. Makes a perfect gift presented in a beautifully crafted wooden box.
Hello friends, today we’re diving into a recipe that’s close to my heart – a classic Mustard Chicken Recipe. This isn’t just any chicken dish; it’s a throwback to the 70s, a time when I used to whip this up for lunch at my restaurant.
What makes Mustard chicken so special is the sauce – a creamy blend of grainy mustard and tarragon. And the chicken? We’re making it tender and juicy, just the way it should be.
When you’re making mustard chicken, the type of chicken you use is key. I prefer thighs – they’re more flavorful and stay juicier. Today I am also using the drumsticks. And here’s a little secret: take the skin off.
Your sauce is the heart of this Mustard Chicken Recipe. The mustard you choose can make or break this recipe. I recommend a good quality grainy mustard for that perfect balance of texture and tang.
Delicious recipe!! I put the chicken over rice, amazing!
Made this today, outstanding!!!!! Making this one of my favorites
I made this tonight for Father’s Day. I watched your video a few weeks ago and wanted to try it. It was amazing! Thanks so much for making the ‘art’ of cooking so easy a CHILD could do it!.
Learned so much – and will continue trying new recipes – thanks to you Chef!
Hi again Chef:
Saw this under your “what’s for dinner” section and I am going to serve this tonight. I already gave it 5 stars because everything you come up with is “DYNO”. btw…this refreshed my memory of the Sunshine roasted chicken with the grainy mustard & cloves that I going to make while it’s still cool here in Southeast Florida.
My question is: what do you suggest for a salad to go with?
I’ll have the minced shallots and garlic & I always have Tarragon vinegar so I’m thinking baby greens with a simple vinaigrette. Give me a yea or nay and maybe another suggestion. Love you and thanks be being who you are.
First I was hesitant making this, but boy, this is really great! It’s a bit of work, but so worth it! Luckily had a lot of left overs ( not the chicken, but the sauce ), and eating the next day, it was probably even better. Lots of flavor!
Bonjour Chef Jean-Pierre,
Un vrai succès cette recette, toute la famille a adoré !
Mille fois merci du Québec!