Quick French baked chicken leg quarters (Cuisses de poulet au four), marinated with Dijon mustard and olive oil. Baked in the oven (in glass or ceramic dish or Dutch oven) with white wine and Herb de Provence, these corn chicken quarters are ready in no time for dinner.
Today on the menu we have super easy and quick corn-fed French Chicken leg quarters in Dijon mustard marinate. Simply baked in the oven with white wine, this chicken dinner is quick, easy and really delicious. If you are a fan of French chicken recipes, definitely check out my quick recipe for FRENCH FROZEN (WHOLE) CHICKEN IN INSTANT POT.
WHAT IS YELLOW FRENCH CHICKEN? Yellow French chickens are typically chickens fed a corn-rich diet (hence their yellow color) and raised in traditional free-range methods, much slower than the typical industrial chicken. Many yellow French chickens are also organic and/or labelled with the famous French ”Label Rouge” – a nation-wide standard for bringing pasture-raised chickens to market. Label Rouge chickens are free-range chickens, also known as the ‘naked neck” chicken – a rustic breed that usually grows freely for more than 81 days before being brought to table.
Free-range yellow French chickens (that my family buys) are less fatty when cooked (yellow fat burns quicker) with slightly harder meat than the usual ‘white’ industrial chicken. They simply taste like granny’s chicken.
Ingredients & Substitutions
- Chicken leg quarters – I use French chicken leg quarters from slow raised free chickens, fed with organic corn (brand St. Sever or P’tit Duc). I buy chicken products frozen and thaw overnight before cooking.
- Dijon mustard – for coating
- Olive oil – extra virgin, or use Crème fraîche instead
- Provencal seasoning blend (Herbs de Provence), salt & black pepper – or your favorite herbs blend
- White wine – beer can be used instead
How to cook French Chicken leg quarters?
1st: Thaw chicken if frozen. Then coat with Dijon mustard, olive oil and Herbs de Provence on all sides.
2nd: Place into (glass) baking dish with lid on, add wine on the sides (do not wash off marinate). Cover with the lid and bake in the oven. Serve hot with a side dish.
What to serve with French chicken leg quarters?
I tend to serve chicken with salads or vegetable sides, here are a few suggestions from my kitchen:
French Chicken Leg Quarters
Equipment
- 1 glass cooking dish with lid
Ingredients
- 4 French chicken leg quarters, (approx. 800g/1 pound)
- 1 tbsp. Dijon mustard
- 3 tbsp. olive oil, extra virgin
- 2 tbsp. Herbs de Provence, or other seasoning blend
- 150 ml white wine, or beer
- pinch of salt and black pepper, as needed
Instructions
- First, in a small bowl mix Dijon mustard, olive oil, seasoning, salt and black pepper. Brush chicken leg quarters on each side. Leave to marinate in the fridge for 10-15 minutes (optional).
- Next, place chicken into (glass) baking dish with lid. Then, add wine on the sides (otherwise marinate will wash from chicken skin) and bake on 180C/360F until almost cooked.
- Finally, remove the lid for the last 10 minutes of baking, so chicken legs get crispier. Turn hot air on if possible. Serve immediately.
Notes
Nutrition
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Ate poulet rouge this summer in France. So good, def trying this one