Best 5 Mustard Braised Chicken Recipes

BRAISED CHICKEN THIGHS WITH SQUASH AND MUSTARD GREENS

Steps:

• Lightly season chicken thighs all over with salt and pepper. Heat vegetable oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches and pouring off all but 2 Tbsp. fat between batches, cook chicken, skin side down, until skin is browned and crisp, 8-10 minutes. Transfer to a plate, placing skin side up (chicken will not be cooked through at this point).
• Cook white and pale green parts of scallions, chiles, and ginger in same pot, stirring often, until scallions and ginger are golden, about 3 minutes. Add wine, bring to a simmer, and cook until reduced to about 3 Tbsp., 5 minutes. Add soy sauce, brown sugar, sesame oil, and 1 cup broth and bring to a simmer, stirring to dissolve sugar. Return chicken to pot, placing skin side up and overlapping if needed. Partially cover pot, reduce heat, and simmer until chicken is cooked through, 25-30 minutes. Transfer chicken to a plate.
• Add squash and remaining 1 cup broth to pot and push in squash so it's mostly submerged. Arrange greens on top. Bring to a simmer, partially cover pot, and cook until squash is barely fork-tender and greens are wilted, 10-12 minutes. Uncover, increase heat to medium, and continue to cook until liquid is reduced by about two-thirds and has the consistency of thin gravy, 10-15 minutes.
• Remove pot from heat and drizzle vinegar over vegetables. Taste sauce; it should be plenty salty, but season with more salt if needed. Add chicken back to pot, turning to coat in sauce, then scatter dark green parts of scallions and sesame seeds over top. Serve with rice.
• Chicken can be braised 2 days ahead. Let cool; cover and chill. Reheat covered over low.

MUSTARD-BRAISED CHICKEN THIGHS

Steps:

• Season chicken thighs generously on both sides with salt and pepper.
• Heat oil in a large Dutch oven over medium heat. Add chicken and cook until browned, 3 to 5 minutes per side. Add onions and garlic and saute until onions have softened, 3 to 5 minutes. Add chopped tomatoes and juice.
• Mix wine, water, mustard, and soup base together in a bowl; pour over other ingredients and bring to a boil. Lower heat to a simmer, cover, and braise until chicken is tender, about 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

HONEY MUSTARD BRAISED CHICKEN?

Steps:

• 1. Heat olive oil in large skillet over medium heat;cook chicken thighs in the hot oil until browned,about 5 minutes per side.Remove chicken thighs from the skillet.Transfer to a large bowl and set aside.
• 2. Cook and stir chopped onion in the same skillet until softened,about 5 minutes
• 3. Stir in garlic;cook and stir until fragrant,about 1 minute.
• 4. Stir in 1 cup honey mustard,heavy cream,dry onion soup mix,red pepper flakes and sea salt/black pepper until thoroughly combined.
• 5. Add remaining honey mustard on chicken thighs in the bowl;mix well.
• 6. Return chicken thighs to the skillet,cover and bring to a boil.Reduce heat to medium-low and simmer until chicken thighs are tender and no longer pink inside,25 to 30 minutes.

MUSTARD-BRAISED CHICKEN

Steps:

• 1. Preheat the oven to 400° F. Cover the chicken thighs in 4 tablespoons of the mustard and season with salt. Heat 2 tablespoons of cooking oil in a heavy-bottomed sauté pan over medium-high heat, then add the chicken thighs, skin side down. After the skins have browned, remove the chicken thighs and reserve. 2. Add the sliced shallots and cook until soft, around 3 to 4 minutes, then add the garlic and cook for an additional 30 seconds. Add the wine and scrape up the browned bits on the pan with a spatula. When the wine comes to a boil, reduce the heat to a simmer, then add the chicken thighs back to the pan, skin side up. Add water if necessary so that the liquid level reaches three-quarters of the way up the chicken, then place the pan in the oven for 30 minutes. 3. While the chicken is cooking, bring salted water to a boil in a medium-size pot. Add the spinach and cook until bright green, around 2 to 3 minutes, strain and reserve. 4. When the chicken is done, remove the pan from the oven, and then remove the chicken from the pan and reserve. Strain the sauce, reserving the shallots. Pour the sauce back into the pan and bring to a boil on the stove over high heat. Add the remaining teaspoon of mustard and cook, stirring, until the sauce has reduced by half. Turn off the heat and stir in the heavy cream to finish the sauce. Plate the chicken on a bed of spinach and shallots and top with a few spoonfuls of the sauce and a sprinkle of sliced almonds and minced tarragon. Serve immediately. Serves 4.

MUSTARD-BRAISED CHICKEN WITH TARRAGON RECIPE

Steps:

• Heat the oven to 450°F with a rack in the middle position. In a small bowl, stir together both mustards and ½ teaspoon each salt and pepper; set aside. Season the chicken on both sides with salt and pepper. In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the chicken skin side down and cook without disturbing until golden brown, 5 to 8 minutes. Remove the pan from the heat. Using tongs, transfer the chicken skin up to a plate, then spread ¼ cup of the mustard mixture evenly onto the skin sides. Pour off and discard all but 2 tablespoons of fat in the skillet and return the pan to medium. Add the shallots, garlic and flour, then cook, stirring often, until the mixture is light golden brown, about 3 minutes. Add the broth and bring to a boil over medium-high, scraping up any browned bits. Return the chicken pieces skin side up to the skillet and pour in the accumulated juices. Place the pan in the oven and cook until the thickest part of the thigh reaches about 175°F, 15 to 20 minutes. Transfer the chicken skin side up to a platter. Set the skillet over medium-high (the handle will be hot) and bring the cooking liquid to a simmer. Cook, stirring occasionally, until the mixture is slightly thickened and a spoon drawn through the sauce leaves a trail, 5 to 8 minutes. Off heat, stir in the remaining mustard mixture, the yogurt and tarragon. Taste and season with salt and pepper, then spoon the sauce around the chicken.