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Chicken Stew with Onions, Tomatoes, and Dijon
Chicken Stew with Onions, Tomatoes, and Dijon
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Prep Time:
5 minutes
Cook Time:
80 minutes
Total Time:
85 minutes
Savory chicken stew with plentiful red onions, tomatoes, and zesty Dijon mustard seasoning.
Ingredients:
  • 1 whole head garlic
  • Extra virgin olive oil
  • Salt and freshly ground pepper
  • One 3-4 pound whole chicken, cut into 8 serving pieces (2 breasts, wings, thighs, legs)
  • 6 medium red onions (about 2 pounds)
  • One 28 to 32 ounce can good quality whole peeled tomatoes, drained
  • 1 tablespoon fresh thyme or 1 1/2 teaspoons dried thyme
  • 2 bay leaves
  • A pinch of chile powder
  • 1/3 cup dry white wine
  • 3 tablespoons old-fashioned whole seed Dijon mustard (or 1/4 cup regular Dijon mustard)
Instructions:
  • Preheat the oven to 400°F for the perfect cooking temperature.
  • Prepare roasted garlic: Peel away the outer layers of the garlic bulb, leaving the clove skins intact. Trim off the tops of the cloves to expose them. Lay the garlic on foil, drizzle with olive oil, sprinkle with salt and pepper, then wrap it in foil. Roast in the oven for 45 minutes until cloves are soft and lightly browned. Let it cool before using.
  • Brown the chicken: In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Rinse chicken in cold water, pat dry, season with salt and pepper, and brown in batches to avoid overcrowding the pan, starting skin-side down and cooking a few minutes per side.
  • Sauté onions: While the chicken browns, peel and quarter the onions. Remove chicken from pan when golden, leaving about 1 tbsp fat. Add onions to pan and cook until softened, stirring often, for about 5 minutes.
  • Create a flavorful base: Combine tomatoes, thyme, bay leaves, and chili powder in a pot. Arrange chicken on top. Pour in wine and simmer covered on medium-low for 40 minutes, stirring occasionally to prevent sticking.
  • Once the roasted garlic has cooled, squeeze it out from the cloves into a small bowl. Use a fork to crush it, then season with salt and pepper to your liking. Set aside to accompany the chicken stew.
  • Stir in mustard to blend. Simmer uncovered on medium-high heat for 10 minutes until sauce thickens to coat the meat. Discard bay leaves, season with salt and pepper. Serve over rice or pasta with garlic paste on the side. Recipe adapted from Chocolate and Zucchini: Daily Adventures in a Parisian Kitchen by Clotilde Dusoulier.

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