Weeknight Braised Mustard Chicken

We eat a lot of chicken in this household. I find it the easiest to prepare and has a low failure rate no matter what I do with them. I can roast, boil, steam, braise, grill… chicken doesn’t ever really disappoint. I feel like a lot of that is attributed to the fact that I generally use the bone-in, skin on thigh/drumstick parts. I only ever use breast meat in stirfries or when I’m making a whole chicken.

This time, I again went for chicken drumsticks with a load of other super delicious ingredients: red onion, bay leaves, pink potato, whole grain mustard, Worcestershire sauce, bouillon cube, salt & pepper with chopped spring onions & coriander for garnish.
Weeknight Braised Mustard Chicken 1

Technically I could opt out of seasoning the chicken right at the beginning since I am braising them. I think that braising helps the meat to absorb all the flavours but I like to season as I go just for good measure.
Weeknight Braised Mustard Chicken 2

Browning browning browning.
Weeknight Braised Mustard Chicken 3

It’s super important to deglaze the wonderful fond or caramelization from the pan. I went for red onion slices, roughly chopped garlic and a good splash of Worcestershire sauce.
Weeknight Braised Mustard Chicken 4

Everything goes into the pan as all good braises do.
Weeknight Braised Mustard Chicken 5

I didn’t want to use too much water seeing as the chicken will release some moisture as well.
Weeknight Braised Mustard Chicken 6

Once the chicken was tender and potatoes cooked through, I cranked up the heat to reduce the braising liquids. This is absolutely optional. You can keep this soupier. Preferences. Oh, I also tossed in a chopped red capsicum just because I had some.
Weeknight Braised Mustard Chicken 7

There is a French braised chicken dish called Poulet à la Moutarde which uses Dijon mustard. I kinda prefer the texture of wholegrain mustard… and I find it a little less intense while still tart and delicious.
Weeknight Braised Mustard Chicken 8

This dish is so simple, impossible to mess up and most importantly, very easy to whip up after a long day at work.
Weeknight Braised Mustard Chicken 9

This is a perfect one dish dinner as well. I love all the flavours… very savoury, fresh, tart.
Weeknight Braised Mustard Chicken 10

Rice filled dinner. I want this as I’m writing this… thunderstorm going on outside my windows now.
Weeknight Braised Mustard Chicken 11

So if you fancy a quick, foolproof chicken dinner, this is it!


“Now then we are ambassadors for Christ, as though God did beseech you by us: we pray you in Christ’s stead, be ye reconciled to God.” {2 Corinthians 5:20}

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Weeknight Braised Mustard Chicken
Prep time
Cook time
Total time
Recipe type: Main
Serves: 2-4
  • 4 Chicken Drumsticks
  • 3 medium Pink Potatoes, cut into chunks
  • Salt & Pepper
  • 1-2 tbsp Canola Oil
  • 3 cloves Garlic, peeled & thickly sliced
  • 2 small Red Onion, halved & thinly sliced
  • 1 Red Bell Pepper, deseeded & cubed
  • 1 Bay Leaf
  • 1 Stock Cube
  • 1 tbsp Worcestershire Sauce
  • 1 heaping tbsp Grainy Mustard
  • 1 tsp Dried Rosemary
  • ½ tsp ground Oregano
  • 1 cup Water
  • ½ cup chopped Cilantro & Spring Onions mixed
  1. Sprinkle salt & pepper on towel dried chicken drumsticks.
  2. Heat up oil on MED HIGH in a large deep skillet. Make sure to swirl oil around so the base is covered. Once oil starts to shimmer, add chicken drumsticks to brown on 2 sides. If the skin sticks to the pan, leave to sear a minute longer. It'll release when it's done. Don't worry about cooking through. We only want caramelization. Remove drumsticks & set aside.
  3. Toss in sliced onions & garlic with Worcestershire sauce. Scrape bottom of the pan to release browned bits.
  4. Once onions soften slightly, add potatoes, crumbled stock cube, oregano, rosemary, mustard, bay leaf, water & drumsticks.
  5. Bring to a boil then down to a simmer for 30 minutes or until potatoes are soft & cooked through. If there seems to be a lot of liquid, turn the heat up a bit to reduce the sauce. I reduced it on HIGH heat until the sauce thickened.
  6. Toss in cubed bell pepper & ¾ of the chopped cilantro & spring onion mix.
  7. Heat for another 1 minute.
  8. Dish up & garnish with remaining cilantro & spring onion mix.
  9. Serve on rice!

Inspired by: Joy the Baker & The Pastiche

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