Mustard Chicken was inspired by a beautiful Ina Garten recipe. I was thinking about how much Texans like mustard on their hamburgers. Sorry world, Texas is all about burgers. And we like mustard on them.
But Ina Garten is delightful and urban and I don’t know if she eats mustard on her hamburgers. Does she eat hamburgers? Again, don’t know.
Use Honey Dijon Mustard for Mustard Chicken
I created a Honey Dijon Mustard recipe for my Texas website because I think everything in your refrigerator should be home made. Making your own mustard at home is easy and filled with so much more flavor than that yellow stuff in the squeeze bottle. Even if you don’t cook, give the mustard recipe a try. I think you will like it.
Mustard Chicken is easy and elegant and makes you feel like you are dining in a French country bistro. The mustard we use on our Texas burgers can’t hold a candle to real Dijon mustard, or the dishes you can create with it. The best example is Mustard Chicken.
I even served leftover Mustard Chicken to my cousin who was visiting. It was even better the next day!
Inspired by Ina Garten
Add some white rice or egg noodles as a side dish. Roasted potatoes are good too. You really need something caby and delicious to soak up all of that lovely sauce from the chicken. A French baguette is a good thought.
Ina Garten would add a glass of white wine to the table when serving Mustard Chicken, as we all should. As for me, I enjoyed a hard cider with my chicken, because it is what I had on hand.
If Ina Garten ever comes to visit me in Texas, I will let you know if she eats burgers. I will let you know what she eats ON her burgers too!
Mustard Chicken is the Easy and Elegant
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
Ingredients
2–3 tbsp. avocado or olive oil (you might need a little extra) (30-45ml)
2lbs chicken pieces, any type (1kg)
1 large onion, sliced
1 cup white wine (240ml)
1 cup heavy cream (240ml)
2 tbsp. good quality Dijon mustard (30ml)
Salt and pepper to taste
Freshly chopped parsley for garnish
Instructions
Heat the avocado or olive oil in a medium sized skillet. When it is hot, add the chicken and brown on each side for about 5-7 minutes until golden brown.
Remove chicken and hold on a plate. Add the onions to the pan and allow to brown for 5 minutes until golden. Add a couple of teaspoons more of avocado or olive oil if pan seems dry. Remove the onions and set aside with the chicken.
Add the white wine and scrape up any brown bits from the pan. Simmer for 1 minute. Add the cream and stir in the mustard. Stir until smooth, simmering for 1 minute. Return the chicken to the pan and cover with the sauce. Simmer for 3-4 minutes until the internal temperature of the chicken reaches 165°F (74°C.)
Serve chicken warm in sauce garnished with onions and parsley.
Notes
Any type of chicken will work for this recipe, however the serving yield will be reduced if you use bone-in chicken. 2 lbs. of bone-in skin-on chicken will yield 4-6 servings while the same amount of boneless, skinless chicken will yield 6-8 servings.
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