Chicken with Mustard and Red Peppers

By Merrill Stubbs
May 12, 2014
27 Comments


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.

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Reviews (27) Questions (2)

27 Comments

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. <br /><br />As for the mustard, I did one tbsp yellow, one Dijon and one grainy mustard. The flavor was perfect. <br /><br />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 :)