Mustard Chicken

Bon Appetit Mustard Chicken

If possible, my husband would eat a “French Bistro” meal every night and mustard chicken would be one of his most frequent requests. This is a great version from Bon Appetit. I doubled the recipe to serve 8 people and used 4 1/2 pounds of boneless, skinless chicken thighs instead of 6 pounds of chicken parts with bones. There was a TON of sauce leftover to pour over everything else. We ate this with roasted red potatoes and roasted asparagus- DELICIOUS! This dish is very flavorful- everyone enjoyed it.

Yield: 4 servings

  • 3 T olive oil
  • 2 T minced fresh thyme
  • 3 tsp minced fresh marjoram (I substituted 2 tsp fresh oregano)
  • 1 1/2 tsp dry mustard
  • 1 tsp minced fresh rosemary
  • 1 3 1/2-pound chicken, cut into 8 pieces (I substituted 2 1/4-pounds of boneless, skinless chicken thighs)
  • 1 1/2 cups finely chopped onion
  • 2 T minced garlic
  • 1 cup dry white wine
  • 1 cup low-salt chicken broth or stock
  • 6 T Dijon mustard
  1. Stir 1 T oil, 1 T thyme, 1 1/2 tsp marjoram (or 1 tsp oregano), dry mustard and 1/2 tsp rosemary in small bowl until paste forms. Rub paste all over chicken. Place in bowl; chill 2 hours or overnight.
  2. Heat 2 T oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and cook until brown on all sides, about 12 minutes (less with boneless, skinless meat). Transfer to bowl.
  3. Add onion to pot; saute over medium-high heat until tender, about 8 minutes. Add garlic; sauté 2 minutes. Add wine, broth, Dijon mustard and 1 T thyme, 1 1/2 tsp marjoram (or 1 tsp oregano), and 1/2 tsp rosemary to pot. Bring to a boil. Return chicken to pot. Reduce heat to medium-low. Cover; simmer until chicken is cooked, about 25 minutes.
  4. Transfer chicken to platter; cover to keep warm. Boil liquid in pot until thickened to sauce consistency, whisking often, about 10 minutes. Season sauce with salt and pepper. Pour over chicken.

Bon Appetit Mustard Chicken

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

2 responses to “Mustard Chicken

  1. I was looking for a different way to cook thighs and this recipe sounds terrific.

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