Sauteed Chicken Legs Moutarde
Elevate your weeknight dinner with Sauteed Chicken Legs Moutarde, a French-inspired dish that balances simplicity with rich, restaurant-worthy flavor. Tender, bone-in chicken legs are seared until golden and simmered in a luscious, creamy mustard sauce made with a blend of Dijon and whole-grain mustards, white wine, and fresh thyme. A final touch of heavy cream adds velvety decadence, while garlic and a splash of chicken stock bring depth to the dish. Perfectly customizable, this recipe is ready in under an hour and pairs beautifully with sides like buttery mashed potatoes or crusty bread to soak up the luxurious sauce. Whether you’re hosting a dinner party or treating yourself to a comforting yet elegant meal, this one-skillet masterpiece is sure to impress.
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Recipe Information
Ingredients
- 4 pieces chicken legs (skin-on, bone-in)
- 3 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 0.5 cups white wine
- 0.5 cups chicken stock
- 2 pieces garlic cloves (minced)
- 3 sprigs fresh thyme sprigs
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons chopped parsley (for garnish)
Instructions
Season the chicken legs with salt and black pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken legs, skin-side down, and sear for about 5-7 minutes until the skin is golden brown. Flip and cook the other side for an additional 4-5 minutes. Remove the chicken and set aside.
In the same skillet, lower the heat to medium and add the butter. Once melted, stir in the minced garlic and cook until fragrant, about 1 minute.
Deglaze the pan by adding the white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Simmer for 2-3 minutes to reduce slightly.
Add the chicken stock, Dijon mustard, whole-grain mustard, and thyme sprigs. Stir to combine.
Return the chicken legs to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and let the chicken simmer for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
Remove the chicken legs from the skillet and set them aside on a serving plate. Discard the thyme sprigs from the sauce.
Stir in the heavy cream and let the sauce simmer uncovered for 5 minutes until thickened slightly. Adjust seasoning with additional salt and pepper if needed.
Pour the creamy mustard sauce over the chicken legs and garnish with chopped parsley.
Serve hot with your choice of side, such as mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
2382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.0 g | 264% | |
| Saturated Fat | 83.6 g | 418% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 673 mg | 224% | |
| Sodium | 4208 mg | 183% | |
| Total Carbohydrate | 8.8 g | 3% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 2.3 g | ||
| Protein | 80.8 g | 162% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 112 mg | 9% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 938 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
