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–+ servings
4 golden borwned chicken legs in a skillet pan covered with a creamy sauce and fresh herbs.
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5 from 7 votes

Creamy Mustard Chicken (Best ever!)

This mouthwatering mustard chicken recipe is made with a creamy mustard sauce. Each bite offers juicy, delicious chicken covered in a Dijon mustard sauce.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: mains
Cuisine: British
Servings: 4
Calories: 604kcal
Author: Mimi Harrison
Cost: £3.30

Ingredients

  • 1 kg (4) chicken legs (£3.30)
  • 1 onion, finely diced (£0.15)
  • 3-4 cloves of garlic (£0.39)
  • 200 ml creme fraiche (£0.89)
  • 100 g spinach (£1.00/2)=(£0.50)
  • ½ lemon, sliced into wedges to serve (£0.30)
  • 2 tbsp Dijon mustard (£0.60)
  • Fresh parsley, to serve (£0.60)
  • Serve with new potatoes

Cupboard Essentials

  • 1 tbsp rapeseed oil
  • 400 ml chicken stock
  • 1 tbsp cornflour + 2 tbsp cold water
  • Salt and pepper
Metric - US Standard

Instructions

Preheat oven to 390°F / 200°C Conventional 

  • Season both sides of the chicken with salt, then start by adding rapeseed oil, then your chicken into a cast iron/stainless steel pan skin-side down. Increase the heat to medium and leave to sear for 8 minutes.
  • Once the skin is crispy and removed from the pan easily, rotate the chicken legs so that the crispy side is facing upwards. Pop in the oven for 30 - 35 minutes, or until completely cooked.
  • After this time, carefully remove the pan from the oven and place on the hob. Set the crispy chicken legs aside and remove the excess chicken fat from the pan, until you have around 2 tbsp left.
  • Add the onion into the pan and season with salt and pepper. Cook over a low/medium heat for around 4 minutes, then add the garlic to fry for a couple of minutes.
  • Next, add the mustard and creme fraiche. Stir to combine and heat through before slowly pouring the chicken stock into the pan.
  • Add the spinach and corn flour slurry. Cook for 2 minutes before adding the chicken legs back into the pan (crispy side still facing up and partly submerged).
  • Cook for around 3 minutes over a low heat to bring the chicken legs back up to temperature, then top with some fresh parsley. Serve with a lemon wedge and a side of new potatoes/baby potatoes.

Notes

  • Avoid using non-stick pans to enhance flavor; brown bits from chicken add richness to Dijon sauce.
  • Simmer sauce for a decadent texture; thicker sauce contributes to the dish's appeal.
  • Elevate flavour with tarragon; add 1-2 tablespoons for a nuanced twist to the recipe. Adjust to taste.

Nutrition

Calories: 604kcal | Carbohydrates: 6g | Protein: 47g | Fat: 43g