Mustard chicken with rocket salad and bread

Food & Wine

Mustard chicken with rocket salad and bread

1 hour
Serves 4-6


  • 1/2 cup Dijon Mustard
  • 1/2 tsp sweet paprika
  • 8 x chicken thigh pieces
  • 1 brown onion, diced 2 fat cloves garlic
  • 1 tsp fresh thyme leaves
  • 1 cup white wine
  • 2 tbsp wholegrain mustard
  • 2 tbsp creme fraiche


  1. Mix the mustard and paprika in a bowl with generous seasoning of salt and pepper. Add the chicken to this mixture and toss to combine. Cover and leave to marinate for at least one hour.
  2. Meanwhile, preheat the oven to 160C. Place a large, heavy-based saucepan on medium heat and add a glug of olive oil. Cook the onions until translucent then add the thyme and garlic and cook for another few minutes, stirring often. Scrape this mixture into a bowl and keep warm.
  3. Meanwhile, add a little more olive oil to the pan and brown the chicken, in batches on high heat. Remove the browned pieces to the plate holding your onion mixture as you work.
  4. Once all the chicken is well browned, pour in the white wine and let it bubble away, stir so you pick up all the flavoursome pieces from the bottom of the pan and then return the chicken and onion mixture. Pour in a little water, 1/4 cup will do, then cover and place the pan in the oven for 45 minutes.
  5. Remove from the oven, stir through the creme fraiche and serve with fresh parsley, a green salad and crusty bread.