Creamy mustard chicken
- Janine Ratcliffe
Published: September 1, 2026 at 12:08 PM
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Serves 4
Easy
Prep: 10 mins
Cook: 43 mins
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Braising chicken thighs in a mustard-spiked sauce makes a simple but elegant creamy mustard chicken that’s perfect for entertaining
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Try our creamy mustard chicken, then discover our orange chicken with cumin and paprika, paprika chicken goulash and more chicken thigh recipes.
The sauce is rich so just serve with a dressed green salad or simple vegetables like long-stemmed broccoli or swiss chard.
Creamy mustard chicken recipe
Ingredients
Nutrition
-
oil
for frying
-
8 whole chicken thighs
-
2 medium leeks
finely sliced
-
1 garlic clove
crushed
-
glass of white wine
-
200ml chicken stock
-
few thyme sprigs
-
2 tbsp grainy mustard
-
2-3 tbsp double cream
-
long-stemmed broccoli, swiss chard or other greens
to serve
Nutrition: per serving
- kcal517
- fat37g
- saturates12g
- carbs4g
- sugars3g
- fibre3g
- protein36g
- salt1g
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Method
-
step 1
Heat a little oil in a large shallow pan. Season the thighs all over then put in the pan skin-side down and cook over a medium-high heat until the skins are crisp and golden brown. Use tongs to remove from the pan, then add the leeks and garlic, and cook gently for 5 mins. Add the wine and bubble up until it has almost evaporated. Add the stock and thyme, and bring to a simmer. Stir in the mustard.
-
step 2
Put the chicken back, skin-side up, then transfer to a 180C/160C fan/gas 4 oven and cook for 20 mins. Check the chicken is cooked through, then stir in the cream, letting it bubble up on the hob. Scatter with more thyme before serving.
Discover more chicken thigh recipes
Authors
Janine RatcliffeFood director
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