Mustard Chicken with Radishes

Mustard Chicken with Radishes


If you have half an hour to spend on dinner, this is a brilliant way to use the time. A new take on a chicken dinner is always welcome, and I love how spicy and clever this dish is. The combination of mustard and radishes will wake up your tastebuds, though I love radishes in any and all forms. (My personal favorite is radishes with butter and sea salt on toasted brioche – heaven!) And how can you not love a recipe that requires you to open a bottle of wine to make it? A little in the chicken, a little in you… It’s classic American food: simple, straightforward, and scrumptious.

Mustard Chicken with Radishes
Serves: 4


  • 1 chicken cut into four pieces
  • 4 tablespoons olive oil
  • 2 tablespoons flour
  • 2 bay leaves
  • 4 shallots, peeled and sliced
  • 1 cup white wine
  • 3 tablespoons Dijon mustard
  • 3 tablespoons mustard seeds
  • 2 cups chicken stock
  • 1 teaspoon salt plus salt to rub on chicken
  • 1 bunch radishes, cut in half with leaves left on
  • Salt to taste


  1. Heat half of the olive oil in a large skillet at medium high heat.
  2. Rub the chicken with salt and dredge in flour before cooking, skin side down, turning when chicken is brown so that both sides are browned. Set aside chicken.
  3. Add 2 more tablespoons of olive oil, shallots and bay leaves. Cover and simmer for ten minutes
  4. Add white wine and chicken stock and bring to a low boil. Return chicken to pan, stir in mustard and mustard seeds, and reduce to simmer for 35 minutes.
  5. Wash radishes and drain them.
  6. Add radishes, with greens attached, to the chicken, cover and cook for another 7-9 minutes until radishes are tender. Serve with rice.

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