Make Ahead

Chicken with Mustard and Red Peppers

May 12, 2014
6 Ratings
Photo by Mark Weinberg
  • Serves 4
Test Kitchen Notes

This recipe is featured in the story, 14 Cozy, Tomatoey Braises to Warm Your Stove Now Through March, sponsored by Muir Glen. —The Editors

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

  • Victoria Maynard
    Victoria Maynard
  • Joanna
  • Robert Rembert
    Robert Rembert
  • littlesister
  • ShannonJ

28 Reviews

M September 26, 2018
Delicious dish. I made a slight change added 1/2 teaspoon of red wine vinegar to sautéed onions and peppers and let it cook out a bit. I felt it needed the acid it’s something I think most dishes benefit from. Went along with the rest of the recipe as listed. Anyway this is definitely a recipe I will keep on regular rotation.
Sara April 10, 2017
Lately I've been striking out on new recipes, each of them disappointing, but this one ended my slump, and my boyfriend suggested I "continue to trend in this direction," ha! We loved this one. The drumsticks were so juicy and flavorful, and I could pretty much just eat the sauce as soup.

As for the mustard, I did one tbsp yellow, one Dijon and one grainy mustard. The flavor was perfect.

Thank you for this amazing recipe!
ARay January 14, 2017
I'm sorry to report this did not work out for me at all ... This is likely due to me and not to do with the recipe! :) In case this is helpful to y'all trying it out, I did sub the dijon, which didn't work somehow for me. Would recommend against and going with exactly how Merrill wrote it. I think that possibly my balance of onion to red pepper was a little off somehow. I would have used less onion, and cooked it down more. Bon courage!
Victoria M. August 29, 2016
This was delicious! I did 50/50 yellow mustard and Dijon.
Jeanne August 20, 2016
Absolutely delicious ! Thank you for sharing this recipe.
Tasha January 24, 2016
Would this work with skinless boneless thighs?
Mark O. January 25, 2016
That's what I used. Came out great!
Tasha January 25, 2016
Thanks...u saved me a trip to the butcher :)
Penny L. October 5, 2015
Made this recipe for dinner last night. It was delicious!
After stirring in the mustard (2/3 yellow mustard, 1/3 Dijon), I added a few tablespoons of white wine and a couple of sprigs of fresh thyme. Also, a la Julia Child, right before serving I swirled in about a teaspoon of unsalted butter just to make it lovely and velvety. Very easy to make and definitely a keeper!
abardales February 9, 2015
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!
Merrill S. February 9, 2015
Not sure which recipe you're referencing -- can you clarify?
abardales February 9, 2015
Yes, I was referring to your Braised Chicken Thighs with Tomato and Garlic.
And many thanks for getting back to me so quickly!
abardales February 10, 2015
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!
Merrill S. February 10, 2015
They were meant to be slightly different dishes (this one has a thicker, more intensely flavored sauce), but that should work fine!
Heather June 24, 2014
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.
Joanna June 3, 2014
Easy and quick to make. Delicious. This will be my go-to meal for quick dinner.
Robert R. May 29, 2014
Bump it up a notch…add a hand full of pimento stuffed green olives.
littlesister May 29, 2014
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!
jill May 22, 2014
Looks wonderful. Will try this very soon. Yum.
ShannonJ May 21, 2014
That is yellow prepared mustard correct? Hope so, 'cause I just made it that way!
Merrill S. May 22, 2014
It's actually plain old yellow mustard in a jar, but I bet it's even better with prepared mustard!
torontogazman May 21, 2014
Looks great.
Is Dijon mustard appropriate for this dish?
Merrill S. May 22, 2014
Sure! You might want to use a little less because of the spice, but it's really up to your taste buds...
Mark O. May 18, 2014
Made this the other night with 8 chicken thighs. Everybody loved it. Will be cooking it again.
cheese1227 May 15, 2014
Oh my word! Those beautiful eyes!
Emily May 13, 2014
I will have to try it. Clara is getting so big!!!
Tatiana May 13, 2014
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.
Merrill S. May 13, 2014
So glad to hear it!