Recipe - Mustard-Braised Chicken Jb

3 tablespoon Olive oil
2 tablespoon Minced fresh thyme
3 teaspoon Minced fresh marjoram
1 One half teaspoon Dry mustard
1 teaspoon Minced fresh rosemary
1 Chicken, (3 1/2lb) cut into
8 pieces
1 One half cup Finely chopped onion
2 tablespoon Minced garlic
1 cup Dry white wine
1 cup Canned lowsalt chicken
broth
6 tablespoon Dijon mustard

Stir 1 tablespoon oil, 1 tablespoon thyme, 1 One half teaspoons marjoram, dry
mustard and One half teaspoon rosemary in small bowl until paste forms. Rub
paste all over chicken. Place in bowl; chill 2 hours or overnight.

Heat 2 tablespoons oil in heavy large pot over mediumhigh heat. Sprinkle
chicken with salt and pepper. Add chicken to pot and cook until brown on
all sides, about 12 minutes. Transfer to bowl.

Add onion to pot; saute over mediumhigh heat until tender, about 8
minutes. Add garlic; saute 2 minutes. Add wine, broth, Dijon mustard and 1
tablespoon thyme, 1 One half teaspoons marjoram and One half teaspoon rosemary to
pot. Bring to boil. Return chicken to pot. Reduce heat to mediumlow.
Cover; simmer until chicken is cooked, about 25 minutes.

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.

Bon Appetit January 1998
Posted to MMRecipes Digest by Julie Bertholf jewel1@ix.netcom.com on
Feb 21, 1998