Chicken with Mustard and Red Peppers

By • May 12, 2014 • 14 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.
Jump to Comments (14)

Comments (14) Questions (2)


7 months 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.


8 months ago Joanna

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


8 months ago Robert Rembert

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


8 months 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!


8 months ago jill

Looks wonderful. Will try this very soon. Yum.


9 months ago ShannonJ

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


8 months 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!


9 months ago torontogazman

Looks great.
Is Dijon mustard appropriate for this dish?


8 months 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...


9 months ago Mark Oviatt

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


9 months ago cheese1227

Oh my word! Those beautiful eyes!


9 months ago Emily

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


9 months 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.


9 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

So glad to hear it!