This came from a little pamphlet from Grey Poupon. I keep all ingredients on hand to make a quick, flavorful dinner in a hurry. It has a nice mix of ingredients and flavors.
- 2 1⁄2 lbs chicken
- 2 tablespoons butter
- salt and pepper
- 1 garlic clove, minced
- 1 bay leaf
- 1⁄4 teaspoon marjoram
- 1⁄4 teaspoon thyme
- 3⁄4 cup dry white wine
- 12 small white onions
- 12 baby carrots
- 1 (9 ounce) package frozen artichoke hearts, drained
- 1⁄3 cup grey poupon country Dijon mustard
- 1 tablespoon flour
- 2 tablespoons water
- 3⁄4 cup chicken broth
- In large skillet, brown chicken in butter. Sprinkle lightly with salt and pepper. Add garlic, bay leaf, marjoram, thyme, broth, and wine. Simmer, covered, stirring occasionally for 35 minutes.
- Add onions, carrots, and artichokes. Simmer covered 10 minutes or until vegetables are tender. Remove chicken and vegetables to heated serving dish.
- Add mustard to remaining liquid. Bring to boil. Thicken sauce with 1 tablespoon flour mixed in 2 tablespoons water, if desired. Spoon sauce over chicken and vegetables.
An easy recipe which did not take too long to cook & was very tasty. I left the carrots out and served them on the side as they were a bit too big! I only used majoram as the herb for seasoning (instead of thyme & majoram), as I thought my home dried thyme was a bit to strong for this recipe. I love all sorts of Dijon mustard recipes & this was no exception. Thanks for posting this - a keeper for me.