Mustard Chicken with Red Wine Recipe

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5 out of 5 Stars by 4 readers!

Mustard Chicken is a delicious dish that can be served for lunch or dinner. With just a few ingredients; this boozy and wholesome slow-cooking dish is very easy to make!

If you’re looking for something to cook with just a few ingredients, try this easy to make Mustard Chicken in red wine recipe. All you have to do is throw it in the pot and leave it while you go do the laundry or dust the furniture. We usually use mom’s homemade mustard paste, but you can use store-bought mustard paste or sauce as well.

Pic of Yummy Mustard Chicken
Yummy Mustard Chicken

What ingredients do you need for the Wine Chicken with Mustard?

You need just a few ingredients – the chicken, mustard paste, curry leaves, red wine, and salt. We use a sweet homemade port wine, but any red wine will do.

How to make Mustard Chicken in Wine

In a large pot, add 7 tablespoons Mustard paste and a tablespoon of salt to your chicken pieces and mix well. We use a whole chicken that weighs circa 1.25 kg. But if you have a preference, you can use any choice of pieces of the chicken that you like, say thighs, drumsticks or chicken breasts.

Picture of Mustard paste and salt added to and Chicken pieces
Add Mustard Paste to the Chicken pieces

Mix well and allow the mixture to marinate for a few hours, or a minimum of 2 hours. If you have more time, 24 hours of marination will make the chicken more tender.

We also marinate the chicken in the same stainless steel pot that we will later cook it. There’s lesser washing up to be done later. 😉

Picture of Mixed Mustard and Chicken
Mix Mustard well and marinate

Later add in a dozen curry leaves and 400 ml wine, and allow it to simmer on a low flame for an hour. If you are in a hurry, you can also cook for 30 minutes on medium-high flame. If you don’t drink wine, you can substitute the wine with about 100 ml of vinegar, a tablespoon of honey, and 300 ml water.

Cover the pot while cooking so that you retain the juices and steam. If you’re cooking open pot, you might need to add more wine or water.

Picture of Curry leaves and wine in Mustard Chicken
Add Curry leaves, wine and salt and cook on low flame

And the Mustard Chicken is ready to serve! It goes well with plain boiled rice or these tasty rice crepes.

Pic of Mustard Chicken ready to serve
Mustard Chicken is ready to serve

Whats perfect about this recipe?

  • Chicken is a low-calorie source of protein as it is a lean meat.
  • Being rich in some essential minerals, mustard seeds have a lot of health benefits.
  • Wine gives the recipe a rich depth and flavor. If you use port wine it also adds a touch of sweetness.
  • This recipe is gluten free, dairy free, and grain free.

Cooking Tips And Tricks

  • If you do not have a homemade mustard paste, you can use ready-made store-bought mustard paste or sauce.
  • If you are running short of time, cook on a medium-high flame for about 30 minutes.

Questions About the Mustard Chicken Recipe

Can I use Vinegar instead of Wine ?

Yes, if you do not want to use wine, use 100 ml of vinegar and add a tablespoon of honey for sweetness.

For how long do I marinate the chicken ?

After mixing the ingredients, you can keep it in the refrigerator for 2 hrs or even up to 24 hrs if you have the time. The longer it marinates, the more tender it becomes.

Can we use Dijon mustard for the chicken recipe?

Yes, dijon mustard goes well with this recipe. The intense tangy flavor of dijon mustard makes this chicken dish even more delicious.

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Pic of Mustard Chicken ready to serve

Mustard Chicken in Red Wine

Mustard Chicken is a delicious dish that can be served for lunch or dinner. With just a few ingredients; this wholesome dish is very easy to make!
5 out of 5 Stars by 4 readers!

Click the stars to add your rating!

Prep Time 10 mins
Cook Time 1 hr
Resting time 2 hrs
Total Time 3 hrs 10 mins
Course Dinner, Lunch
Cuisine American, Fusion, Indian
Diet Gluten Free, Low Fat
Servings 6 Servings
Calories 283 kcal


  • 1.25 kg Chicken
  • 7 Tablespoons Mustard Paste
  • 12 Curry leaves
  • 400 ml Wine See notes for substitutions
  • 1 Tablespoons Salt


  • In a pot, apply the mustard paste and salt to the chicken and mix well. (We use the same steel pot that we will cook the chicken in later.)
  • Marinate for 2 hrs in the refrigerator. You can marinate up to 24 hours if you have more time.
  • Add the curry leaves and wine and cook on a low flame for 1 hour. If you're running short of time, cook on a medium-low flame for 30 minutes. (Wine substitute in notes.) Cover the pot with a lid while cooking so that the juices and steam is retained. If cooking open pot, you might need to add more wine or water.
  • Serve with plain rice or bread, or our rice crepes called chitaps ( Chitaps recipe link in notes).

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Nutrition (Per Serving)

Calories: 283kcal | Carbohydrates: 3g | Protein: 19g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 645mg | Potassium: 279mg | Fiber: 1g | Sugar: 1g | Vitamin A: 228IU | Vitamin C: 42mg | Calcium: 36mg | Iron: 1mg

Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.

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