- 1/4 cup Dijon mustard
- 1/4 cup chopped fresh parsley, divided
- 1 tablespoon chopped fresh thyme, divided
- 3 pounds chicken pieces, skinned
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 1/2 cups chopped onion (about 1 large)
- 3 garlic cloves, minced
- 1 cup dry white wine
- 1 cup fat-free, less-sodium chicken broth
- calories 244
- caloriesfromfat 0.0 %
- fat 10.6 g
- satfat 2.4 g
- monofat 5.2 g
- polyfat 2 g
- protein 28.2 g
- carbohydrate 7.8 g
- fiber 1.5 g
- cholesterol 80 mg
- iron 2.1 mg
- sodium 527 mg
- calcium 44 mg
How to Make It
Combine mustard, 1 tablespoon parsley, 1 1/2 teaspoons thyme, and chicken in a large zip-top plastic bag; toss well to coat. Chill 8 hours or overnight.
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 or until browned. Remove from pan.
Add chopped onion to pan, and sauté 5 minutes or until tender, stirring frequently. Add garlic to pan, and sauté 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 teaspoons 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.
Cook sauce, uncovered, over medium heat 4 minutes or until slightly thick. Pour sauce over chicken, and sprinkle with remaining 2 tablespoons parsley.