| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish, Poultry |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 2 |
tb |
Minced fresh thyme |
| 3 |
ts |
Minced fresh marjoram |
| 1 1/2 |
ts |
Dry mustard |
| 1 |
ts |
Minced fresh rosemary |
| 1 |
|
Chicken, (3 1/2-lb) cut into 8 pieces |
| 1 1/2 |
c |
Finely chopped onion |
| 2 |
tb |
Minced garlic |
| 1 |
c |
Dry white wine |
| 1 |
c |
Canned low-salt chicken broth |
| 6 |
tb |
Dijon mustard |
INSTRUCTIONS
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.
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.
Add onion to pot; saute over medium-high heat until tender, about 8
minutes. Add garlic; saute 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.
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 MM-Recipes Digest by Julie Bertholf <jewel1@ix.netcom.com> on
Feb 21, 1998
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