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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This Dijon favorite goes well with french fries. Offer a red or white Burgundy. Ingredients:
3 tablespoons olive oil |
2 tablespoons minced fresh thyme |
3 teaspoons minced fresh marjoram |
1 1/2 teaspoons dry mustard |
1 teaspoon minced fresh rosemary |
1 3 1/2-pound chicken, cut into 8 pieces |
1 1/2 cups finely chopped onion |
2 tablespoons minced garlic |
1 cup dry white wine |
1 cup canned low-salt chicken broth |
6 tablespoons dijon mustard |
Directions:
1. Stir 1 tablespoon oil, 1 tablespoon thyme, 1 1/2 teaspoons marjoram, dry mustard and 1/2 teaspoon rosemary in small bowl until paste forms. Rub paste all over chicken. Place in bowl; chill 2 hours or overnight.
2. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and cook until brown on all sides, about 12 minutes. Transfer to bowl.
3. Add onion to pot; sauté over medium-high heat until tender, about 8 minutes. Add garlic; sauté 2 minutes. Add wine, broth, Dijon mustard and 1 tablespoon thyme, 1 1/2 teaspoons marjoram and 1/2 teaspoon rosemary to pot. Bring to boil. Return chicken to pot. Reduce heat to medium-low. Cover; simmer until chicken is cooked, about 25 minutes.
4. Transfer chicken to platter; cover to keep warm. Boil liquid in pot until thickened to sauce consistency, whisking often, about 10 minutes. Season sauce with salt and pepper. Pour over chicken.
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