Recipe courtesy of Gourmet Magazine
Save Recipe Print
Total:
45 min
Prep:
10 min
Cook:
35 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Pat chicken dry and season with salt and pepper.

Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then brown chicken well, about 4 minutes on each side. Transfer with tongs to a plate.

Add shallots to skillet and cook over moderate heat, stirring, until golden, about 2 minutes. Stir in mustard and coriander seeds, wine, and water and bring to a boil.

Return chicken, skin sides up, to skillet and simmer, covered, until chicken is cooked through, 20 to 25 minutes. Transfer chicken to a platter.

Add jelly and cilantro to sauce, stirring until jelly is melted. Season sauce with salt and pepper and spoon over chicken.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Crispy Mustard-Roasted Chicken

Recipe courtesy of Ina Garten

Maple-Mustard Chicken Thighs

Recipe courtesy of Ellie Krieger

Tony's Chicken Tenders with Honey Mustard Sauce

Recipe courtesy of The Neelys

Chicken with Mustard Mascarpone Marsala Sauce

Recipe courtesy of Giada De Laurentiis

Chia Seed Pudding

Recipe courtesy of Giada De Laurentiis

Chicken Marsala

Recipe courtesy of Tyler Florence

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken Enchiladas

Recipe courtesy of Tyler Florence

Chicken Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories