Ingredients

1/4 cup Dijon mustard

1/4 cup chopped parsley

1 T fresh thyme

3 lb chicken pieces, skinned

S&P

1 T olive oil

1 1/2 cups chopped onion

3 gtarlic cloves

1 cup dry white wine

1 cup chicken broth

Preparation

  1. Combine mustard ,1 T parsley, 1 1/2 tsp thyme and chicken in mlarge zip lock bag. Toss and chill overnight or 8 hours.
  2. Discard marinade. Sprinkle chicken with S&P. heat olive oil Dutch oven, cook 5 min per side until browned. remove fro mpan.
  3. Add onion to pan. Saute 5 minutes. Add garlic cook 1 minute. Add white wine and broth. Add 1 T parsley and remaining thyme. Return chicken to pan and cover. Simmer 25 minutes or until done. Remove chicken and keep warm.
  4. Cook sauce uncoverd over med heat 4 minutes or until slightly thick. Pour over chicken, garnish with parsley.