This recipe tastes really fancy and is so perfect to serve guests, but in reality, it’s simple enough for a regular weeknight dinner! Follow me…
Chicken Leg Quarters
Chicken legs (aka chicken leg quarters) are great for dinner and I don’t use them enough. You essentially get a thigh and a drumstick, which when served with a couple of sides makes for the perfect dinner! There are a few different ways you can cook them; here I start them off in the pan and then finish them in the oven.
Crispy Chicken Legs
The key to getting the skin crispy is rendering out the fat. You can do this by adding them to a cold pan and turning on the heat. This will gradually draw out the fat from the skin and help it crisp up. From there, you can finish cooking them in the oven.
What kind of pan should I use?
Important that the pan is a) oven-proof and b) preferably non-stick/well-seasoned. For those two reasons, I love using a cast-iron pan, which also retains heat really nicely. When it comes to preparing the chicken, you’ll want to pat it dry with kitchen roll/paper towels. This will remove moisture and help the skin crisp in the pan. From there, a good seasoning of salt and pepper is all you need! Process shots: pat chicken dry (photo 1), season both sides (photos 2&3), add to pan (photo 4), fry then flip (photo 5), finish in the oven (photo 6).
Creamy Mustard Sauce
Once the chicken is cooked just remove it from the pan and leave the fat behind. Don’t waste the bonus flavour! It’s also great for frying the shallots and garlic.
White Wine
I love a splash of wine to deglaze the pan, but also to add a gentle background flavour and cut through the richness of the sauce. It’s really important you reduce it right down though, otherwise, it’ll be too pungent, especially alongside the mustard. The alcohol will burn off, but if you can’t use it then just leave it out.
Tarragon
This goes so amazingly with both the chicken and the mustard sauce. It really brings the dish to life do definitely use it if you can! You’ll find it in most supermarkets. The sauce is created with chicken stock and cream, alongside the obvious addition of some mustard. Dijon mustard to be precise! Process shots: fry shallots (photo 1), fry garlic (photo 2), reduce wine (photo 3), add stock, cream, mustard and tarragon (photo 4), stir and simmer (photo 5), add chicken (photo 6).
How do I know when the chicken is cooked?
This will be dependent on the size of the chicken legs, but in all cases, the thickest part of the leg should read minimum 74C/165F with the juices running clear.
Can I use chicken thighs?
Yes! If they’re skin-on and bone-in, just follow the recipe as stated (they may cook a little quicker). If using boneless/skinless just pan-fry them without baking. I’ve added some more details in the recipe card notes below.
Can I use chicken breast?
Yes, you’ll just lose out on the bonus flavour from the fat in the chicken skin. I’ve also added more on this in the recipe card notes below.
Serving Creamy Mustard Chicken
I like to add the chicken legs back to the pan and baste them in some of the sauce, just to warm them back through. From there, I love an extra pinch of tarragon to finish, although that’s completely optional (it’s quite a strong herb). Here I’ve served with Roasted Baby Potatoes and Asparagus, but check out my Side Dishes for more inspo! Alrighty, let’s tuck into the full recipe for this creamy mustard chicken shall we?!
How to make Creamy Mustard Chicken (Full Recipe & Video)
