Four Mustard Chicken

15MustardChickenBakedbfLOSo, the original recipe, from the nice folk at, calls for this to be a chicken wing sauce thing – which I guess you toss the wings in after you’ve fried? baked? whatever? them. Thing is, they weren’t terribly specific about that bit, so I figured I could kinda make a few, small, adjustments. Oh, who’m I trying to kid? I would’ve made these adjustments, and more, anyway. Doesn’t matter, cause this is one fine bit of chicken right here – the drumsticks I used were nice, but feel free to use any cut you prefer. Thing is, you gotta start early…

•5 or 6 pieces – your choice – I used legs
•2 sprigs fresh rosemary
•1/2 large red onion, roughly cut
•1 lemon
•Olive oil
•Coarse sea salt
•Tellicherry pepper

03bMustardsMixStockbfLOFour Mustard Sauce:
•1/2 cup yellow mustard
•1/4 cup Dijon mustard
•1/4 cup spicy brown mustard
• 2 tbsp Colman’s mustard powder
•1 cup diced red onion
•2 cloves garlic, minced
•1/2 cup good stock
•1/4 cup cider vinegar
•1/2 cup brown sugar
•2 tbsp unsalted butter
01bNigellasChickenBagbfLO•1/2 lemon, juiced
•1 tsp Aleppo Pepper
•1 tsp Seasoned Salt
•1 tsp Tellicherry Pepper

First, the chicken. The All in Good Food peeps didn’t really mention what was to be done with whatever bits of bird you choose to use; but I wasn’t feeling the love for just cooking plain chicken and then slapping some sauce over it. I opted to marinate some drum sticks I had on hand as I would for Nigella’s Chicken – which really does make just about the best darned chicken you will 05SpicesbfLOever have. It’s pretty simple, but you do kinda need to start the day before you plan to cook the chicken. OR, if you’re really well organized, you can stock bags with bits of chicken and the marinade, then stash ’em in the freezer; by the time the chicken has thawed in your fridge, the marinade will have worked its magic.

Toss the chicken into a zipper bag with the onion, rosemary, the juice of a lemon (and the juiced lemon itself), the salt, and the 07WhiskMustardsStockbfLOpepper. Drizzle it all with olive oil, close the bag and squish stuff around really well to really coat the chicken bits. Place on a tray and stash in the fridge overnight, flipping the bag when you think to.

Now, for the sauce. Heat some olive oil in a pan (I used my stir-fry pan and it worked a treat, but you could use a skillet if you prefer) until it just begins to smoke, then add the diced red onion and cook for two minutes.

08MustardSauceSimmerbfLOAdd the garlic and cook for another minute or so, until you can smell the garlic; then whisk in the stock, the cider vinegar, and the mustards.

Cook for another two minutes, then stir in the brown sugar, butter, lemon juice, and the salt and peppers.

Bring to a boil, then simmer until nicely thickened, two to five minutes should do it.

Note: I didn’t change lenses (well, Apps) or lighting for these two images – adding the brown sugar and stuff will deepen the color of the sauce; and it’s all good.

09MustardSauceJarbfLOI let my sauce cool, then stored it in a jar in the fridge while the chicken was marinating; I ended up with mebbe a pint of mustard-y goodness.

OK, chicken marinated and mustard sauce made, let’s make us some chicken!

10bNigellasChickenMarinatedbfLOPull the chicken from the fridge and let rest on the counter for about 45 minutes – until the solidified olive oil is back to it’s more regular olive oil state.

Heat oven to 350°.

Remove the chicken from the marinade and arrange on a rack over a foil-lined roasting pan with the rosemary, onion, and lemon.

Pop this into the oven and bake for 40 minutes – don’t worry about cover or basting or any of that – Nigella’s marinade will keep the chicken moist and tasty until we’re ready to add the mustard sauce.

14bMustardChickenTurnbfLORemove the chicken from the oven and spoon mustard sauce over the pieces to cover them.

Back into the oven for ten minutes, then flip the pieces, coat that side with more of the mustard sauce, and bake for another ten minutes.

Turn the chicken one last time, add just a little bit more of the mustard sauce, and bake for one, final ten minute stint.


And done well, I might add.

You could mebbe try coating the chicken, baking for 15 minutes, then turning, coating and baking for another 15 instead of the ten, ten, ten bit.

I had mine with some of Cousin Lois’ Best! Five Bean Salad and thought it a fine meal. I even managed to save some for Rich, who was away on bidness, but then temptation got the better of me and I ended up eating the leftovers as well.

Oh well, I still have some of that mustard sauce in the fridge…

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