Mustard Braised Chicken

Two weekends ago we finally had a small bout of actual fall weather, which surprisingly enough, came with a full day of rain. Yay! For us here in Southern California, it was a nice departure from our endless hot days that it got me in the kitchen to make two comforting fall dishes. The first one being my mom's recipe for this delicious Mustard Braised Chicken. I love Dijon mustard and this sauce is absolutely to die for. The flavors of the sauce are so complex with the layers of thyme, rosemary and marjoram bending with the Dijon, onions and wine...one word, Amazing! 

Stay tuned for the second recipe. I made an adapted version of my mom's Sweet Onion Casserole that's completely addicting. I ate it for breakfast for three days in a row. It's the perfect side dish for Thanksgiving...or even breakfast! :)
Enjoy!

Mustard Braised Chicken
Serves 4

3 T olive oil, divided
2 T minced fresh thyme, divided
3 t. minced fresh marjoram, divided
1 1/2 t. dry mustard
1 t. minced fresh rosemary,divided
3.5 lbs chicken, cut into 8 pieces (I used thighs and legs)
salt and pepper

1 1/2 cups finely chopped onion
2 T minced garlic
1 cup dry white wine
1 cup low sodium chicken broth
6 T Dijon mustard

Stir 1 T olive oil, 1 T thyme, 1 1/2 t each of marjoram, dry mustard and 1/2 t of rosemary in a small bowl until a paste forms. Rub paste all over chicken. Place in a bowl and chill 2 hours or overnight.

Heat 2 T olive 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 a bowl.
Add onions to the pot, saute over medium high heat until tender, about 8 minutes. Add garlic; saute 2 minutes. Add wine, broth, Dijon mustard and 1 T Thyme, 1 1/2 t marjoram and 1/2 t rosemary to pot. Bring to boil. return chicken to pot, reduce heat to medium-low. Cover and simmer until chicken is cooked, about 25 minutes.

Transfer chicken to a plate and cover to keep warm. Reduce liquid in pot until thickened to sauce consistency, whisking often, about 15 minutes. Pour over chicken. 

 Other recipes to try:
Pork Tenderloin with Mustard-Caper Sauce
Corned Beef Rolls with Mustard Cream Sauce