CookTheGreekWay

Greek chicken with mustard is one of those dishes that never shouts—yet always stays with you. It quietly entered urban Greek households during the mid-20th century (1950s–1970s), when mustard became available at local grocery stores and found its place in everyday home cooking.

This is not a showy dish. There is no cream, no wine, no sweet notes. It is lemony and mustardy, cooked gently on the stovetop, with a thin olive-oil-based sauce that begs for bread.

A Sunday meal, but also a “good everyday dish” — simple, practical, and deeply Greek.

Ingredients

• 1 free-range chicken, cut into portions
• 2 tbsp mild mustard (not old-style Dijon)
• 1 large onion, finely chopped
• 3–4 tbsp olive oil
• Juice of 1 lemon
• 1-2 cups water
• Salt
• Black pepper
• A pinch of dried oregano

Method

1. Heat the olive oil in a pot and brown the chicken on all sides.
2. Add the onion and let it soften and sweeten, without burning.
3. Lower the heat and coat the chicken with the mustard.
4. Add the water, cover, and simmer for about 45 minutes.
5. Toward the end, add the lemon juice, salt, pepper, and oregano.
6. Let the dish rest for 5 minutes so the sauce can settle.

The sauce should be light and oily, not creamy.

How to Serve

• With fried potatoes
• With crusty bread for the sauce
• Alongside a simple salad (lettuce or cabbage)

Wine & Drink Pairings

• Dry white wine: Roditis or Savatiano
• Light retsina, for a more old-school pairing
• Water or sparkling water, for an everyday meal

Extra Tips

• Do not substitute with spicy or whole-grain mustard — it changes the character of the dish.
• Free-range chicken may need slightly longer cooking time.
• Always add lemon juice at the end for a clean, fresh flavor.

Nutritional Value (per serving, approx.)

Protein: high
Fat: moderate (mainly from olive oil)
Carbohydrates: low
Suitable for: balanced Mediterranean diet
Free from: cream, sugar, alcohol

FAQ – Frequently Asked Questions

1. Can I cook it in the oven?

Yes, but traditionally it is cooked on the stovetop for a juicier result.

2. Why doesn’t it include cream or wine?

Because this is the old urban Greek version — simple, clean, and light.

3. Can I make it ahead of time?

Yes, and it actually tastes even better the next day.

4. What makes it different from modern versions?

Few ingredients, clean chicken flavor, and a thin sauce — not rich, not heavy.