Mustard Chicken Legs

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Mustard Chicken Legs


  • 1 cup low salt chicken broth
  • 1 large yellow onion, chopped
  • 2 tablespoons Dijon Mustard
  • 4-5 garlic cloves (minced)
  • 2 tablespoons worcestershire
  • 1/8 tsp hot pepper sauce (Franks)
  • 2 tablespoons organic butter
  • 2 tablespoons olive oil
  • 3 pounds chicken legs or other pieces
  • 1 - 1/2 teaspoon sea salt
  • 3/4 - 1 teaspoon freshly ground pepper
  • 1 1/2 teaspoon herbes de provence
  • Fresh Rosemary, garnish


  1. Combine first 6 ingredients in small bowl. Melt butter with oil in large sauté over medium-high heat.

  2. Season chicken with salt and pepper. Add to sauté pan and sprinkle with herbes de Provence. Cook until chicken is golden brown, turning occasionally, about 10 minutes. Pour mixture over chicken. Cover, reduce heat to low and simmer until chicken is just cooked through, about 20 minutes.

  3. Using slotted spoon, transfer chicken to platter. Cover chicken with foil or using a pan cover and keep warm. Boil liquid in skillet until reduced to sauce consistency, stirring occasionally, about 7 minutes.

  4. Pour sauce over chicken. Sprinkle with parsley. Garnish with fresh rosemary.

  5. Serve immediately.

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