Chicken with Mustard and Red Peppers

By • May 12, 2014 19 Comments

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Serves 4

  • 2 tablespoons olive oil
  • 8 large chicken drumsticks or a mixture of drumsticks and thighs (about 2 pounds)
  • Salt and pepper
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, seeded and roughly chopped
  • 1 large clove garlic, finely chopped
  • 3 tablespoons tablespoons yellow mustard
  • 2 cups chopped tomatoes (fresh or canned)
  1. Heat the oil in a large heavy sauté pan with a tight-fitting lid over medium heat. Season the chicken legs well with salt and pepper and when the oil is almost smoking, add them to the pan. Brown them well on all sides; this should take about 5 minutes. Transfer the chicken to a clean plate and set aside.
  2. Add the onion and peppers to the pan and cook until beginning to soften, about 3 minutes. Add the garlic and cook for another minute. Stir in the mustard and cook for another minute. Stir in the tomatoes and a couple large pinches of salt, then add the chicken back to the pan, submerging it in the sauce.
  3. Bring the sauce to a boil and then lower the heat so that it's just simmering. Cover tightly and cook until the chicken is very tender, 30 to 40 minutes. Taste for seasoning and add more salt and pepper if you like. Serve over rice or couscous.

More Great Recipes: Chicken|Entrees|Tomatoes

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Comments (19) Questions (2)

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7 months ago abardales

I'm going to make this tonight, but just realized it doesn't call for the chicken stock in your original recipe, nor the thyme. Just double-checking. Will pray for a response ASAP!

Cbfb27ea-071f-4941-9183-30dce4007b50--merrill

7 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

Not sure which recipe you're referencing -- can you clarify?

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7 months ago abardales

Yes, I was referring to your Braised Chicken Thighs with Tomato and Garlic. https://food52.com/recipes...
And many thanks for getting back to me so quickly!

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7 months ago abardales

Hi, Merrill, so last night I waited, and decided to hold off on the chicken. Tonight I went for it, and I decided to combine both recipes and added the 1 cup of chicken stock. It's on the stove now...I'm hoping I didn't "ruin" this dish!

Cbfb27ea-071f-4941-9183-30dce4007b50--merrill

7 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

They were meant to be slightly different dishes (this one has a thicker, more intensely flavored sauce), but that should work fine!

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about 1 year ago Heather

Can I use a green pepper instead of a red? I realize this may impact flavor, but hope that it isn't too noticeable, since it's the only bell pepper I have on hand and I'm dying to make this tonight! Please let me know.

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about 1 year ago Joanna

Easy and quick to make. Delicious. This will be my go-to meal for quick dinner.

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over 1 year ago Robert Rembert

BobR
Bump it up a notch…add a hand full of pimento stuffed green olives.

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over 1 year ago littlesister

Really really good! I made it last night with bulghur (did I spell that right?) as a side and I recommend it. Thanks for sharing!

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over 1 year ago jill

Looks wonderful. Will try this very soon. Yum.

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over 1 year ago ShannonJ

That is yellow prepared mustard correct? Hope so, 'cause I just made it that way!

Cbfb27ea-071f-4941-9183-30dce4007b50--merrill

over 1 year ago Merrill Stubbs

Merrill is a co-founder of Food52.

It's actually plain old yellow mustard in a jar, but I bet it's even better with prepared mustard!

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over 1 year ago torontogazman

Looks great.
Is Dijon mustard appropriate for this dish?

Cbfb27ea-071f-4941-9183-30dce4007b50--merrill

over 1 year ago Merrill Stubbs

Merrill is a co-founder of Food52.

Sure! You might want to use a little less because of the spice, but it's really up to your taste buds...

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over 1 year ago Mark Oviatt

Made this the other night with 8 chicken thighs. Everybody loved it. Will be cooking it again.

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over 1 year ago cheese1227

Oh my word! Those beautiful eyes!

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over 1 year ago Emily

I will have to try it. Clara is getting so big!!!

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over 1 year ago Tatiana

I thought this recipe was pretty awesome in it's original version and have made it several times. Now I cannot wait to try this new variation.

Cbfb27ea-071f-4941-9183-30dce4007b50--merrill

over 1 year ago Merrill Stubbs

Merrill is a co-founder of Food52.

So glad to hear it!