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Dijon Mustard Chicken Fricassee
by Elizabeth Tomer
serves: 4
  Serve with rice and greens
Ingredients:
  1/4 cup   Dijon mustard
  1/4 cup   chopped fresh parsley, divided
  1 tbsp   chopped fresh thyme, divided
  3 lbs   chicken pieces, skinned
  1/4 tsp   salt
  1/4 tsp   ground black pepper
  1 tbsp   olive oil
  1 1/2 cups   chopped onion (1 large)
  3 cloves   garlic
  1 cup   dry white wine
  1 cup   chicken broth
Directions:
  1. Combine mustard, 1 tbsp parsley, 1 1/2 teaspoons thyme, and chicken in a large zip-top plastic bag; toss well to coat. Chill 8 hours over night.
2. Remove chicken from bag, and discard marinade, sprinkle chicken with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat. Add chicken to pan, and cook 5 minutes on each side ore until browned. Remove from pan.
3. Add chopped onion to pan, and saute 5 minutes or until tender, stirring frequently. Add garlic to pan, and saute 1 minute, stirring constantly. Stir in wine and chicken broth, scraping pan to loosen browned bits. Stir in 1 tablespoon parsley and remaining 1 1/2 teaspoon thyme. Return chicken to pan. Cover, reduce heat, and simmer 25 minutes or until chicken is done. Remove chicken from pan with a slotted spoon. Keep warm.
4. Cook sauce, uncovered, over medium heat 4 minutes or until slightly thick. Pour sauce over chicken, and sprinkle with remaining 2 tablespoons parsley.