Garlic and Mustard Chicken

"This dish is healthy and delicious and so easy to make. I like to eat it with Recipe #313506 and a mixed salad. Instead of creme fraiche you could use sour cream. And instead of 8 chicken thighs you could use 4 chicken breast halves. You can cook it on the grill or in the oven. I had a hard time listing cooking times, so just make sure the chicken is done and enjoy :)"
photo by Chabear01 photo by Chabear01
photo by Chabear01
photo by Chabear01 photo by Chabear01
Ready In:




  • Season the chicken pieces with salt and pepper and place in a dish or zip-top bag.
  • Mix the next seven ingredients together in a small bowl and add to the chicken.
  • Turn chicken to coat, cover and refrigerate over night.
  • Remove chicken from marinade and either put on barbecue for 10-15 minutes per side or in an 350°F oven for 35-40 minutes. But cooking times will vary, so make sure they're done.
  • Mix the creme fraiche with the other 2Tbs dijon mustard, terragon and salt and pepper and spread on chicken just before serving.

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  1. Made for Fall 09 PAC orphange adoption. Made exactly as the the recipe calls for, this needs no changes at all. One superb chicken dish, made with breasts. I thought I would have leftovers since only two of us, but DGS pigged out on this and licked the platter clean. Thank You for a super keeper of a recipe.
  2. I was really pleased with this dish. It had a really rich, tangy flavor that really complemented the chicken. I had boneless thighs on hand, so I cut the recipe in half and used 3 thighs. I made the marinade in a zip top bag, tossed the chicken in, and let it sit in the fridge for 10 hours, before we grilled it. Grilling only took about 10 minutes, because I used boneless chicken. I have to admit that I forgot the final step of making the sauce to serve over the top, but these were wonderful just off the grill with a side of pasta. This one is definitely a keeper! Thanks for posting.


I grew up in Germany but my background is German/Spanish/Irish/Native American. I would say my cooking style is a mix of all of them. I like to cook simple clean food. I usually don't use any packaged or processed products. Most of the time I make everything from scratch. I use only organic meat and dairy products and many other organic products and I believe it makes a big difference not only healthwise but also in taste. We have two kids. A 3 year old and a 9 year old. I try not to adapt the food for them too much. They are used to eating what we eat. Growing up I didn't really learn how to cook. At least I didn't care enough to remember anything.But living centrally in Germany I was able to travel and eat European food in it's respective Countries: Italian food in Italy, Spanish food in Spain, French food in France and so on. I really missed that when I moved to the States. I started cooking the week after I got married and have been cooking and teaching myself ever since. Now cooking is not only one of my two hobbies (photography being the other one)but I also see it as therapy. It calms me down after a stressful day, it cheers me up when I feel down and it helps me center my thoughts when I have a lot on my mind. :) Thank you so much to whoever gave me the gift of premium membership. I really appreciate it :) <img src="" border="0" alt="Photobucket"> <img src=""> <img src=""> <a href="" title="banner3 by *sparkly*, on Flickr"><img src="" width="500" height="250" alt="banner3" /></a> <img src="" border="0" alt="Photobucket"> <img src=> <img src="" border="0" alt="Photobucket"> <img src=""> <img src="" border="0" alt="Susie's Banner for Newest Zaar Tag"> <img src="" border="0" alt="Annacia's banner for Zaar Tag"> <img src="">
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