San Sebastian Chicken in Dill Mustard Sauce

READY IN: 50mins
Recipe by Kats Mom

We love the San Sebastian Winery in St. Augustine, Florida and try to attend tastings at least once or twice a year. This is a recipe they sent in an email that they have for their Reserva white wine. *NOTE* I made this using 12 drumsticks and they took about 15 minutes to brown in a jumbo frying pan. I used a Chardonnay wine and substituted one tablespoon dried, chopped dill for the fresh dill which resulted in a flavorful but not overwhelming sauce. It was delicious!

Top Review by Dr. Jenny

I made this recipe last night for dinner for my aunt and myself and found it on epicurious. The only difference between the one posted here and the one I made was that the one I printed called for a half cup of white wine versus a whole cup. So that is the proportion I used (of sauvingnon blanc) and it turned out great. My chicken legs were huge (2 of them were about 2 lbs total), so I just used the two legs and the full proportion of sauce, which worked great. I made everything in my Dutch oven. The sauce was very flavorful and the chicken was very moist. While this seems like a lot of fresh dill, it did not overwhelm the sauce. I served with roasted dill potatoes and roasted summer squash from my garden. I would definitely make this again. Thanks!

Ingredients Nutrition


  1. Whisk together flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl.
  2. Pat chicken dry, then dredge legs, one at a time, in flour, shaking off excess. Transfer to a sheet of wax paper, arranging chicken in 1 layer.
  3. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, skin sides down first, turning over once, 6 to 8 minutes total.
  4. Transfer chicken to a plate, then pour off all but 1 tablespoon fat from skillet.
  5. Add shallots to skillet and sauté, stirring occasionally, until golden brown, 2 to 3 minutes.
  6. Add wine and deglaze skillet by boiling, stirring and scraping up brown bits.
  7. Add broth, mustard, and remaining 1/4 teaspoon salt and pepper.
  8. Bring to a simmer, then return chicken to skillet, skin sides up, along with any juices from plate, and cook over moderate heat, covered, until chicken is cooked through, about 25 minutes.
  9. Transfer chicken to a platter and boil sauce until reduced to about 1 cup and slightly thickened, 3 to 5 minutes.
  10. Remove from heat and stir in dill, then pour sauce over chicken.
  11. Serve with seasonal vegetables and a glass of San Sebastian Reserva or your favorite dry white wine.

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