Chicken with Creamy Dijon Mustard Sauce

By • October 16, 2009 39 Comments

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Author Notes: Living in rural Tuscany has its advantages - home fed chicken! So many of our dinners consist of chicken but to tell you the truth I had never thought of using mustard with it. So thanks to food52 I came up with a new recipe. I had guests for dinner and wanted to make a more elaborate dish so I chose to use only chicken thighs with a very velvety mustard sauce. I chose to cook the sauce in a French style using the classic method of using chicken stock and a little roux to give the sauce more smoothness. The sage and garlic gave it a really nice taste and I served it with mashed potatoes (by today I have a fridge full of all sorts of mashed vegetables from my recipe trials!!)Maria Teresa Jorge

Food52 Review: You will sop up every last bit of sauce with bread because it is so delicious. Maria Teresa Jorge took this classic dish and amplified its flavor by adding not a few sage leaves and garlic cloves but 10 and 12 respectively. We liked the touch of Cognac in addition to the wine, and the flour and cream slurry that goes in the end and smooths the sauce. A few cooking notes: we poured off the fat after browning the chicken, and our little chicken pieces cooked in half the time. Keep an eye on those little buggers. And if you want to skip the flour you can -- the sauce may not get as emulsified but it'll still taste great. - A&MThe Editors

Serves 6

  • 8 chicken thighs
  • 12 garlic cloves with skin on
  • 10 sage leaves
  • 2 tablespoons butter
  • 3 tablespoons Extra Virgin Olive Oil
  • 2 tablespoons Dijon Classic Mustard
  • 1/2 cup White wine
  • 1/3 cup Cognac
  • 1 cup Chicken stock or water if you don't have stock
  • 1/2 cup cream
  • 1 tablespoon all purpose flour
  • salt
  • black and white pepper
  1. In a large enough pan, add the butter and the olive oil, the sage leaves and the garlics with the skin on them. When the butter starts to sizzle add the chicken thighs skin side down and let them get golden brown over medium low heat. Turn them with a spatula without damaging the chicken and brown the other side. They will be cooking later so you just want to get the nice gold brown colour now.
  2. Heat the chicken stock.
  3. Remove the chicken from the pan, add the white wine and the cognac and deglaze the pan, scraping any pieces of meet stuck on the bottom. Let the alcohol evaporate completely, then add the mustard and dissolve in the sauce with a whisk.
  4. Add the chicken thighs to the pan, add the hot chicken stock to 2/3 of the hight of the chicken thighs. Season with salt and freshly ground white and black pepper and let simmer over low heat, covered, for 20 minutes.
  5. Remove the cooked chicken thighs and keep warm. Let the sauce simmer over low heat to reduce to as much as you will need for the 8 thighs. Squeeze the garlics and sage in the pan with the back of a wooden spoon or spatula to release more flavour, then discard them.
  6. Sift the flour and dissolve it in 3 tablespoons of cream using a whisk. Add the remaining cream and whisk. Now add a bit of hot sauce, whisk together very well and slowly pour in the pan, whisking well with all the sauce, over very low heat. Keep whisking so the sauce doesn't stick to the bottom.
  7. Let the sauce reduce again to the amount you need, always stirring. You will need about a cup of sauce to serve with the 8 chicken thighs.
  8. Pour the hot sauce over the chicken thighs and serve immediately with some potato mash.

More Great Recipes: Chicken Thighs|Chicken|Entrees|Olive Oil

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Comments (39) Questions (4)


8 months ago keg72

I doubled the mustard and had to add a bit more flour to get the consistency I wanted for the sauce, but this was delicious!


10 months ago LizCo77

Great recipe! I substituted thyme for the sage, because I had a desperate pile of fading
thyme in my cold box, and I used tapioca flour to make it gluten free. It was easy and delicious!


10 months ago Maria Teresa Jorge

Thank you for your comment and I am so happy you enjoyed the recipe.
I use tapioca flour regularly now as I have found the new gluten free flours to work wonders in the kitchen, even for me with no problems.
I'm sure thyme was very good in this dish because chicken and thyme go very well.


about 2 years ago mj

true, the sauce was fantastic right to the last drop


about 2 years ago bacchus1959

when the recipe says let the alcohol evaporate..does that mean lets all the liquide of the alcohol evaporate?...


about 2 years ago Wisdm

this recipe is amazeballs! i subbed the cognac with sherry and swapped the sage leaves for ground sage because those things are what i had on hand and it still turned out deeeelish! would probably try with skinless chicken next time though! saved the left over gravy and used on biscuits in the morning. <3


over 2 years ago Banana#5

Love this recipe! My family has asked me to make it again.


over 2 years ago Darita

The sauce is delicious, but the chicken was very under-done after 20 minutes. It is in a 375 degree oven right now, and after 15 minutes, the juices are still red. Did anyone else have this issue?


over 2 years ago Banana#5

Hi, I went to the store looking for cream and all could find was half and half and whipping cream are any of these what I'm looking for? If not where do I look?


over 2 years ago


This recipe looks awesome!
I was just wondering if i need to season the chicken overnight?
If yes, what's the recipe to season the chicken thigh with?



over 2 years ago CarlaCooks

Hi When I made this recipe, I didn't season the chicken. The recipe is great without pre-seasoning the chicken (the flavor is the sauce is fantastic and will give enough taste to the chicken). However, if you wanted to, you could sprinkle some salt and pepper on the chicken right before sautéing it (in the first step). Happy cooking!


over 2 years ago Yank

No need to season overnight. Just season as in my comment/recipe below.


almost 3 years ago rachelnewman

My boyfriend and I made this last night. It was totally delicious. We subbed cooking sherry for white wine and cognac, because whatever


almost 3 years ago foodieinthemaking

Just made this tonight and this is a great dish! The sage makes all the difference. I ended up adding almost twice as much as what was called for and loved it!


almost 3 years ago Maria Teresa Jorge

I'm so happy you enjoyed it!


about 3 years ago Kathy Cooks

I made this last week and it was a winner! Followed the recipe exactly and it turned out so good. Thanks so much for the lovely dinner!


over 3 years ago chef lew

This is just to say I fixed this the other night and think it belongs in the Chicken Recipe hall of fame. The sauce is smooth and gives a fine texture-balance to the crispy chicken skin. I am liberal with spices and aded more Dijon a healthy dose of hot sauce. I cannot ait to make this again. Truly excellent.


over 3 years ago CarlaCooks

I made this last night and really enjoyed it! The only change I made was to put the pot in a 350 F oven for 30 minutes instead of cooking it on the stove, and I also broiled the chicken while making the sauce in order to crisp the skin.
The sauce was delicious! Obrigado, Maria Teresa Jorge!


over 3 years ago MoRoMo

Just what my Mom and I needed last night. Delish. I added more mustard because I love it!


over 3 years ago Maria Teresa Jorge

Thanks for the comment. I 'm so glad you and your mother liked it!


about 4 years ago em-i-lis

Emily is a trusted source on General Cooking.

This was really lovely. Yum! Thank goodness we had some bread on the side to sop up the extra sauce. Aah! Meraviglioso!


about 4 years ago Maria Teresa Jorge

Hi em-i-lis for your comment. It is indeed a classic dish that can be eaten all year around. FGood cooking!


over 4 years ago artsycella

This was absolutely delicious! I would be eating it for breakfast this morning if we hadn't eaten every single bite last night. I took the suggestions of pouring off the fat and broiling the chicken for a couple of minutes at the end, otherwise followed the recipe exactly and it was divine. I'm pretty sure I could eat this every single day for the rest of winter. Thanks!


over 4 years ago lpcooks

This was one of the first recipes I bookmarked on this site, but I finally got around to making it for the first time last night. It was fantastic! I added sauted mushrooms when I started reducing the sauce, used about a third of the cream, and poured out the fat. It turned out perfectly. I served it with steamed kale and, once we finished the chicken, we mixed the kale in with the remaining sauce to make sure we got every drop. Delicious! Thanks for such a wonderful recipe!


over 4 years ago Lunchy

It was a great recipe. I didn't have any cognac so I added peach/mango juice. Is there anything else that i can use instead of cognac?




almost 6 years ago cmsapers

We made this for our first dinner party out of our newly renovated kitchen. Doubled the recipe, used a bunch of thyme instead of sage, reduced extra chicken stock before adding to intensify the flavors, and did pour out most of the chicken fat. It was delicious and a big hit! I like the idea of recrisping under the broiler as suggested below and will try that next time. Great recipe.