Mustard Braised Chicken

This is a wonderful chicken recipe. It calls for all fresh herbs, but I often use the dried ones. I just use a little less. I love it with brown rice with cranberries and a salad.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 1 (3 1/2lb)  chicken, cut up into pieces
• 3  tablespoons olive oil
• 2  tablespoons thyme, minced
• 3  teaspoons marjoram, minced
• 1 1⁄2 teaspoons dry mustard
• 1  tablespoon garlic, minced
• 1  medium onion, finely chopped
• 2  tablespoons garlic, minced
• 1  cup dry white wine
• 1  cup chicken broth
• 6  tablespoons Dijon mustard

Directions

1. Mix together - 1 T oil, 1T thyme, 1-1/2 t marjoram, 1-12 dry mustard. Rub on chicken pieces. Refrigerate chicken for 2 hours to overnight.
2. Salt and pepper chicken. Heat oil and brown chicken. Transfer to bowl. Saute onion until tender, add garlic(2min). Add wine, broth, dijon, 1T thyme, 1-1/2 marjoram, and 1/2t rosemary. Bring to boil. Return chicken to pot. Cover and simmer about 45 minutes or until done. Remove and simmer sauce until thickened. Serve over chicken.