By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
900 cal · 55 min
Chicken in Dill Mustard Sauce
Recipe GLPR27cc12ad88686e
Tender chicken legs are pan-seared until golden, then braised in a flavorful sauce made with white wine, chicken broth, whole-grain mustard, and fresh dill. The shallots caramelize in the pan, adding depth and sweetness to the silky sauce that finishes bright with aromatic dill.
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Ingredients
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
4 whole chicken legs
3 tablespoons vegetable oil
3/4 cup chopped shallots
1/2 cup dry white wine
1 cup low-sodium chicken broth
2 teaspoons whole-grain mustard
1/4 cup chopped fresh dill
Directions
In a shallow bowl or pie plate, whisk together the flour, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Pat the chicken legs dry with paper towels. Working with one leg at a time, coat each in the flour mixture, shaking off any excess, and arrange on a sheet of wax paper in a single layer.
Heat the vegetable oil in a large heavy skillet over medium-high heat until it is hot but not smoking. Place the chicken legs in the skillet skin-side down and cook for 3 to 4 minutes until the skin is golden and crispy. Flip the chicken over and continue cooking for 3 to 4 minutes longer until the other side is browned. Transfer the chicken to a plate and set aside.
Pour off all but 1 tablespoon of fat from the skillet. Add the chopped shallots and sauté over medium heat, stirring occasionally, for 2 to 3 minutes until they become golden brown and softened.
Add the white wine to the skillet and bring it to a boil, stirring and scraping up all the browned bits from the bottom of the pan. Add the chicken broth, whole-grain mustard, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Stir well to combine.
Return the chicken legs to the skillet, skin-side up, along with any juices that have accumulated on the plate. Bring the liquid to a simmer, then reduce heat to medium-low, cover the skillet, and cook for about 25 minutes until the chicken is cooked through (internal temperature of 165°F at the thickest part of the thigh, not touching bone).
Transfer the cooked chicken to a serving platter. Increase the heat to medium-high and allow the sauce to boil uncovered for 3 to 5 minutes, stirring occasionally, until it is reduced to about 1 cup and slightly thickened.
Remove the skillet from the heat and stir in the fresh dill. Pour the warm dill mustard sauce over the chicken legs and serve immediately.
Comments
Every ingredient is stocked at Harris Teeter, Food Lion, or Walmart without a special trip—chicken legs run $1.50–$2 per pound, shallots are 50 cents, and fresh dill (or dried) is standard. The stated 55 minutes is honest for browning and simmering, though actual hands-on prep is closer to 15 minutes. This is a solid weeknight braise that works for a family of four, reheats well in the oven, and costs roughly $8–$10 total, landing at $2–$2.50 per serving. It's not flashy or seasonal to the Carolinas, and the white wine is a small expense that a reader might substitute with extra broth, which nudges the score down from 4.5.
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