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Mustard Chicken is a delicious dish that can be served for lunch or dinner. With just a few ingredients; this boozy and wholesome slow-cooking dish is very easy to make!
If you’re looking for something to cook with just a few ingredients, try this easy to make Mustard Chicken in red wine recipe. All you have to do is throw it in the pot and leave it while you go do the laundry or dust the furniture. We usually use mom’s homemade mustard paste, but you can use store-bought mustard paste or sauce as well.
What ingredients do you need for the Wine Chicken with Mustard?
You need just a few ingredients – the chicken, mustard paste, curry leaves, red wine, and salt. We use a sweet homemade port wine, but any red wine will do.
How to make Mustard Chicken in Wine
In a large pot, add 7 tablespoons Mustard paste and a tablespoon of salt to your chicken pieces and mix well. We use a whole chicken that weighs circa 1.25 kg. But if you have a preference, you can use any choice of pieces of the chicken that you like, say thighs, drumsticks, or chicken breasts.
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Mix well and allow the mixture to marinate for a few hours, or a minimum of 2 hours. If you have more time, 24 hours of marination will make the chicken more tender.
We also marinate the chicken in the same stainless steel pot that we will later cook it. There’s lesser washing up to be done later. 😉
Later add in a dozen curry leaves and 400 ml wine, and allow it to simmer on a low flame for an hour. If you are in a hurry, you can also cook for 30 minutes on medium-high flame. If you don’t drink wine, you can substitute the wine with about 100 ml of vinegar, a tablespoon of honey, and 300 ml water.
Cover the pot while cooking so that you retain the juices and steam. If you’re cooking open pot, you might need to add more wine or water. And the Mustard Chicken is ready to serve! It goes well with plain boiled rice or these tasty rice crepes.
Mustard Chicken in Red Wine
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Ingredients
- 1.25 Kilograms Chicken
- 7 Tablespoon Mustard Paste
- 12 Curry leaves
- 400 ml Wine See notes for substitutions
- 1 Tablespoon Salt
Instructions
- In a pot, apply the mustard paste and salt to the chicken and mix well. (We use the same steel pot that we will cook the chicken in later.)
- Marinate for 2 hrs in the refrigerator. You can marinate up to 24 hours if you have more time.
- Add the curry leaves and wine and cook on a low flame for 1 hour. If you're running short of time, cook on a medium-low flame for 30 minutes. (Wine substitute in notes.) Cover the pot with a lid while cooking so that the juices and steam is retained. If cooking open pot, you might need to add more wine or water.
- Serve with plain rice or bread, or our rice crepes called chitaps ( Chitaps recipe link in notes).
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Notes
- If you are running short of time, cook on a high flame for 30 mins.
- If you cannot use wine, substitute with 100 ml of vinegar, a tablespoon of honey, and 300 ml water.
- This recipe is Dairy-free, Gluten-free and and Grain-free.
- This recipe can be made paleo if you use homemade mustard.
- This link is to the recipe for the chitaps.
- The recipe link to mom’s homemade mustard paste is here.
Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.
This printable recipe card is for home use only. For more recipes head over to AbbysHearth.comWhats perfect about this recipe?
- Chicken is a low-calorie source of protein as it is a lean meat.
- Being rich in some essential minerals, mustard seeds have a lot of health benefits.
- Wine gives the recipe a rich depth and flavor. If you use port wine it also adds a touch of sweetness.
- This recipe is gluten free, dairy free, and grain free.
Cooking Tips And Tricks
- If you do not have a homemade mustard paste, you can use ready-made store-bought mustard paste or sauce.
- If you are running short of time, cook on a medium-high flame for about 30 minutes.
- Serve with some nice fruity pineapple wine.
- Other chicken recipes you might try are kasuri methi, chicken tope, chicken soup, giblet stuffing, and chicken gizzard.
Questions About the Mustard Chicken Recipe
Can I Use Vinegar Instead Of Wine?
Yes, if you do not want to use wine, use 100 ml of vinegar and add a tablespoon of honey for sweetness.
For How Long Do I Marinate The Chicken?
After mixing the ingredients, you can keep it in the refrigerator for 2 hrs or even up to 24 hrs if you have the time. The longer it marinates, the more tender it becomes.
Can We Use Dijon Mustard For The Chicken Recipe?
Yes, dijon mustard goes well with this recipe. The intense tangy flavor of dijon mustard makes this chicken dish even more delicious.
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Although Sarah has worked in travel for 15 years and specializes in Africa, she loves music, wine, food, and travel. Armed with her camera, she’s on a mission to photograph old memories and tell stories showcasing her East Indian community and her love for travel and culture.
This looks absolutely delicious! Can’t wait to try and make it!
Mine turned out Yummy and family relished it.
Recipe was easy to make and yum to taste. Thx a lot.
Do you have a recipe for the mustard paste? I couldn’t find it.
Hi Shannon,
Our mustard paste recipe is here. https://abbyshearth.com/homemade-mustard-paste-recipe/
Enjoy!
Mine turned out looking more pinkish than yellow. Would you say that’s because of the wine?
Hi Carol, yes, red wine does that sometimes. But rose colored food is perfectly okay to eat!