Serves 4
52 min
Mustard Chicken
Recipe GLPRac0759d33ba6e7
A French-inspired pan-seared chicken dish featuring a rich, tangy mustard-based sauce with garlic, Worcestershire, and herbs. Succulent chicken pieces are golden-brown and finished with a silky reduced sauce that's perfect served over rice or vegetables.
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Ingredients
1 cup low-sodium chicken broth
1/2 cup chopped onion
1/4 cup plus 2 tablespoons Dijon mustard
6 garlic cloves, minced
2 teaspoons Worcestershire sauce
1/8 teaspoon hot pepper sauce
2 tablespoons butter
2 tablespoons olive oil
3½ pounds One 3 1/2-pound chicken, cut into 8 pieces
1 teaspoon herbes de Provence or dried thyme, crumbled
Fresh parsley, chopped
Salt and black pepper to taste
Directions
In a small bowl, whisk together the chicken broth, chopped onion, Dijon mustard, minced garlic, Worcestershire sauce, and hot pepper sauce. Set the mustard mixture aside.
Heat the butter and olive oil in a large, heavy skillet over medium-high heat until the butter is melted and the oil is shimmering.
Season the chicken pieces on both sides with salt and pepper. Carefully place them in the hot skillet, being mindful of splashing oil. Sprinkle the herbes de Provence over the chicken.
Cook the chicken, turning occasionally, until golden brown on all sides, about 10 minutes total.
Pour the reserved mustard mixture over the browned chicken, coating the pieces evenly.
Cover the skillet, reduce the heat to low, and simmer gently until the chicken is cooked through (165°F internal temperature when measured at the thickest part without touching bone), about 20 minutes.
Using a slotted spoon, transfer the cooked chicken pieces to a serving platter. Cover loosely with foil and keep warm.
Return the skillet to medium-high heat and bring the cooking liquid to a boil. Simmer, stirring occasionally, until the sauce thickens and reduces slightly to a coating consistency, about 7 minutes.
Pour the finished sauce over the chicken on the platter. Sprinkle generously with fresh chopped parsley and serve immediately.
