Mustard Season, Dijon Chicken & Chardonnay

Each year, Napa Valley shifts quietly between winter and spring as bright yellow mustard flowers bloom across vineyard rows. Known as mustard season, this fleeting moment invites cozy meals, and time spent around the table. Arriving in late winter and early spring, wild mustard blooms between dormant vines, offering a brief but beautiful reminder of renewal in the vineyards.

For wine lovers, mustard season marks a reflective pause in the growing cycle. With vines at rest and the valley moving at a gentler pace, it encourages cooking at home and reaching for wines like chardonnay that balance freshness with comfort.

The Role of Mustard Cover Crops in Napa Valley Vineyards

Mustard plays an important role in the vineyard during the dormant season. Planted between vine rows as a cover crop, it helps prevent soil erosion during winter rains, improves soil structure, and adds organic matter back into the soil. As mustard naturally breaks down, it contributes nutrients that support vine health and encourage balanced growth in the spring, making it both a practical and symbolic part of Napa Valley’s seasonal rhythm.

Explore Our Chardonnay Portfolio

Before heading into the kitchen, join our CEO & Co Founder Jake Kloberdanz to explore the California, Arroyo Seco, and Russian River Valley chardonnays in our portfolio, each expressing a distinct sense of place through winemaking. 

Dijon Chicken with Chardonnay

This savory one-pot dish brings some much-needed comfort food into the kitchen. The combination of butter, shallots, and garlic alone is enough to make your whole house smell incredible. By the time the Dijon mustard and chardonnay are simmering together in the skillet with the tender chicken thighs, you will be in pure comfort-food heaven.

Chardonnay’s velvety mouthfeel and richness make it a natural pairing for many chicken recipes, especially those with citrus or Dijon to balance the savory elements.

Dijon Chicken

Serves 4
Time: 1 Hour

Ingredients

3 tablespoons olive oil
4 – 5 bone-in + skin-on chicken thighs
1 ½ teaspoons salt
1 ½ teaspoons ground pepper
2 tablespoons salted butter
3 shallots, chopped
5 garlic cloves, chopped
½ cup chardonnay
2 cups chicken broth
3 tablespoons Dijon mustard
4 sprigs fresh thyme

Instructions

1. Heat a large skillet (cast iron works great) or pot over medium heat and add olive oil. Sprinkle salt and ground pepper on both sides of chicken thighs, and set into the skillet, cooking for about 10 minutes total (flipping after 5 minutes), until skin is golden brown and crispy. Remove from the pan and set aside (This step may need to be done in 2 batches if all of the chicken doesn’t fit in 1 single layer).
2. Using the same skillet, reduce heat to medium-low. Add butter & shallots to the leftover cooking juices and saute for 5 minutes, until softened. Add garlic and saute for another 2 minutes. Add chardonnay to deglaze the pan and stir to help remove bits off of the bottom of the pan. Next add chicken broth, Dijon mustard, and fresh thyme. Whisk until all ingredients are combined, bring to a simmer over medium heat, and let reduce in volume by a third, about 10 – 15 minutes. Add chicken back into the pan and cook for 15 – 20 more minutes or until the internal temperature reaches 165°F. Larger thighs may take closer to 25 – 30 minutes. Remove thyme stems and serve family style inside the cast iron skillet.