Fall apart tender chicken drumsticks slow-cooked in a honey mustard cream sauce.
This comfort meal is sure to warm you up on a cold rainy day, yet satisfying enough to add to your dinner rotation. This recipe can be made in a slow cooker, instant pot for ease and convenience, or Dutch oven, which is my favorite way.
What you will need to make this recipe:
- chicken drumsticks- this recipe would also work with bone-in thighs or chicken quarters.
- onion- any allium will work yellow, white, or sweet onion even shallots would work well.
- Add garlic with the onions and make sure to stir often so it won't burn.
- Sautee the bacon to get fat for extra flavor in our sauce.
- Honey Mustard- can be substituted with Dijon mustard. The mustard tenderizes the chicken making it fall off the bone tender.
- Thyme- adds depth and rounds of the flavors in the sauce.
- Heavy cream- thickens the sauce and adds texture.
- White wine I like using Chardonnay. It adds rich flavor to the sauce. If you are concerned about cooking with wine you can substitute it with broth.
- Salt and Pepper to taste.
Recipe Substitutions:
- If you prefer not to cook with wine it is easily replaced with chicken broth. Replace with the same amount of broth and you will still have a perfect sauce.
- Other cuts of chicken for example a chicken quarters or thighs would work well in this recipe. I would recommend your meat be bone-in for the best results.
Step-by-step instructions on how to make Honey Mustard Chicken Drumsticks:
1. Wipe or wash the chicken drumsticks and pat dry then, season with salt and pepper.
2. Heat a Dutch oven on medium-high heat and brown the skins on the drumsticks until brown and crisp. Do this in batches not to overcrowd and to bake evenly. Set chicken aside.
3. Cut bacon into small pieces, add into the same Dutch oven, and cook until crisp. While the bacon is frying dice the onion finely and clean the garlic cloves.
4. Once the bacon is crispy, move to the side and add in diced onion sautéed in the bacon fat until translucent. Add in minced garlic and sautéed until fragrant about 2 minutes.
5. Deglaze with 1 cup of wine and cook until reduced. Then add ¼ teaspoon of the thyme, and 3 tablespoon of the honey mustard and mix until it comes together then finally add the 2 cups of heavy cream.
6. Once the sauce is ready add the chicken back into the creamy mustard sauce, the sauce should almost cover the chicken.
Cover the Dutch oven with the lid and let it simmer on low for about 1 hour or until falls apart tender.
Chicken Drumstick recipe FAQ's
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Related Recipes:
DUTCH OVEN CHICKEN QUARTERS
EASY SAFFRON RICE
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HONEY MUSTARD CHICKEN DRUMSTICKS
Equipment
- 1 dutch oven
Ingredients
- 5lbs Chicken Drumsticks that's about 10 drumsticks
- 1 large yellow onion
- 5 cloves garlic
- 6 oz bacon ½ pack
- 3 tablespoon honey mustard
- ¼ teaspoon thyme
- 2 cups heavy cream
- 1 cup Chardonay or white wine
- S&P
Instructions
- Wipe or wash the chicken drumsticks and pat dry then, season with salt and pepper.
- Heat a dutch oven on medium-high heat and brown the skins on the drumsticks until brown and crisp. Do this in batches not to overcrowd and to bake evenly.
- Set chicken aside then cut bacon into small pieces then add into the same dutch oven cook until crisp.
- While the bacon is frying dice the onion finely and clean the garlic cloves.
- Once the bacon is crisp move to the side and add in diced onion sautéed in the bacon fat until translucent. Add in minced garlic and sautéed until fragrant about 2 minutes.
- Deglaze with 1 cup of wine and cook until reduced. Then add ¼ teaspoon of the thyme, and 3 tablespoon of the honey mustard and mix until it comes together then finally add the 2 cups of heavy cream.
- Once the sauce is ready add the chicken back into the creamy mustard sauce, the sauce should almost cover the chicken.
- Cover the dutch oven with the lid and let it simmer on low for about 1 hour or until fall apart tender.
- Serve with your favorite sides and salad!
Alina says
Hi Julie! This looks delicious! How can I adapt this to cook in the instant pot?
JULIE'S APRON says
Do every thing the same but in the instant pot by searing meat and then making sauce. Then turn the pressure cooker option on high for 30 minutes and let it self-release.
Natalie says
I'd like to make this in my Dutch oven but would prefer to cook it in the oven. Any suggestions for time and temperature? Thank you!
JULIE'S APRON says
Hello, Natalie Yes I have also made it in the oven Bake at 350F for 50-60 minutes. You can check the chicken after 50 minutes and adjust the time if need to cook longer. The chicken should read 165F on a thermometer and be fall-apart tender.