Creme Fraiche and Mustard Chicken

This Creme Fraiche and Mustard Chicken is delicious, a little tangy and rich and creamy. Loved by everyone, It is the perfect recipe for this weather and very easy to put together requiring 4 ingredients only.


Creme Fraiche and Mustard Chicken

Creme Fraiche and Mustard Chicken is similar in flavour to Mustard and Mayonnaise Chicken which I used to make a lot but have cut back on because I don’t want to consume too much mayonnaise basically. There are mixed feelings about how healthy creme fraiche is, but in my world I certainly feel it is a better option then Mustard Mayonnaise Chicken and it tastes EXACTLY the same. 

You can make it with the skin off but I remove the skin. It is still beautifully bright and golden brown and is delicious with a side salad and that delicious mustard sauce. It is very very easy to put together and requires 4 ingredients.. I mean come on! It’s a no brainer.

This is simple, rustic cooking and loved by everyone and I mean everyone. I throw this together all the time. For the kids, for parties, for family events etc etc.

By the way, did it suddenly get REALLY cold?! I know when its cold because the first thing I do is make Apple Crumble. Yesertday’s crumble was the best crumble I have ever had. My husband said the same. I will be putting the recipe up at some point of course.

One thing I am looking forward to is the colour palette that Autumn brings. How beautiful do the streets look in Autumn? I think people feel a lot calmer in Autumn too. The thing I am not looking forward to is my knees knocking together from the cold bruv!

Anyhow, this recipe is perfect for the cold weather because it is warming and comforting. 

Creme Fraiche and Mustard Chicken


  • 7 Chicken Drumsticks, Cleaned and Skin Off
  • 3 tbsp Creme Fraiche
  • 2 tbsp English Mustard
  • 1 tbsp Oil


  1. Combine Creme Fraiche, Mustard in a bowl and whisk until combined.
  2. Pour over the chicken and marinade for 30 minutes or overnight.
  3. Heat the oil in a non stick pan.
  4. Add the chicken to the pan and cook for 5 minutes over a medium high heat.
  5. Turn over, reduce the heat to medium low, cover with a lid, and cook for 20-25 minutes, rearranging every 5-10 minutes.
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